ROAST TUNA BEEF WITH CAPONATINA 

The tasty fish marries sweet and sour vegetables for an appetizing and healthy main course. Sliced tuna with winter caponatina is a tasty second course that is very easy to prepare. In less than 40 minutes you can bring to the table a tasty and delicious dish suitable for important lunches and dinners. Even less experienced chefs, following my recipe, will be able to prepare a succulent cut of tuna for their diners, which we have enriched with a truly delicious winter vegetable caponatina. To prepare this dish, you need to buy a slice of really fresh tuna that can be recognized by its red color tending to brown and compact meat.

Ingredients

800 GRAMS TUNA FILLET

FENNEL SEEDS TO TASTE

SESAME SEEDS TO TASTE

2 SPRIGS ROSEMARY

1 RED ONION

SUGAR TO TASTE

4 ARTICHOKES

1 LEMON

8 CHERRY TOMATO

1 TBSP PINE NUTS

1 TBSP RAISINS / RAISINS / SULTANAS / DRIED GRAPES

1/2 CELERY RIB

12 TAGGIASCA OLIVES

2 TBSP WHITE VINEGAR

EXTRA VIRGIN OLIVE OIL TO TASTE

SALT

PEPPERCORNS

How to prepare tuna roast beef with caponatina

 Prepare the ingredients. Soak the raisins for at least 10 minutes. Prepare a bowl with cold water and squeeze the lemon juice inside, then start cleaning the artichokes by removing the stem, the harder outer leaves and the tips of the leaves with thorns. Divide them in half to remove the inner beard, then cut them into wedges and, as you clean the artichokes, soak them in the acidulated water you have prepared. Remove the filaments from the celery, cut it into cubes and blanch it for a few moments in lightly salted boiling water, then drain it and set aside. Peel and chop the onion and finally cut the cherry tomatoes in half. Sauté the onion in a pan with 3 tablespoons of extra virgin olive oil, add the well-drained artichokes, the cubes of seared celery, the cherry tomatoes, pine nuts, olives and the drained and well-squeezed raisins. Season with salt, stir and cook for 10 minutes. Sprinkle the vegetables with a generous teaspoon of sugar then wet them with vinegar and let them evaporate for a few minutes, until the smell of vinegar is no longer intense. Pepper, season with salt and remove the caponatina from the heat. Close 1 teaspoon of peppercorns and 1 teaspoon of fennel seeds in a piece of parchment paper and lightly crush them with a meat mallet and pour the mince into a plate. Add 1 tablespoon of rosemary needles, 1 tablespoon of sesame seeds, 2 pinches of salt and mix well with the spices. Take the tuna fillet and roll it over the aromatic mix to coat it on all sides.  Cook the tuna fillet. Heat a non-stick frying pan and sauté the tuna for a few moments on all sides. Then place it on the baking tray lined with baking paper and put it in a preheated oven at 180° for 10 minutes. Remove from the oven, let the tuna roast beef rest covered for a few minutes. Compose the dish. Cut the tuna roast beef into thick slices and serve immediately accompanied by caponatina.