Ingredients
- 1 Kg coppery tomatoes
- 900 g fresh tuna
- 100 g vinegar
- 70 g carrot
- 60 g celery
- 50 g sugar
- 40 g pine nuts
- 40 g raisins
- 1 pcs shallots
- olives
- cucunci
- extra virgin olive oil
- basil
- salt
For the tuna caponata recipe, cut the tomatoes into small pieces, blend them and sieve them to remove the skins and seeds. Toast the pine nuts in a pan. Finely chop the shallot, carrot and celery and sauté in a saucepan with a little oil, for 3-4 minutes. Add the sugar and a pinch of salt, then add the vinegar. Let it reduce for about 5 minutes. Add the tomato puree and cook everything on a low heat for about 45 minutes. Complete the sauce with raisins. Cut the tuna into cubes and brown them for 1/2 minute in a hot pan, with a thin layer of oil, so that they burn on the surface and remain rosy inside. Serve the tuna with the sauce, adding the toasted pine nuts, olives, cucunci and fresh basil.
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