This recipe calls for tuna steaks, which can be expensive. Secondary cuts of tuna, such as tuna belly, can be used with results that are just as delicious.
Active Time: 20 minutes
Total Time: 45 minutes
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 5 anchovy fillets
- 1/4 cup coarsely chopped pitted Italian black olives
- 1/4 cup drained capers in brine
- 1 medium eggplant, cut into 1-inch cubes
- 2 medium zucchini, cut into 1-inch cubes
- Kosher salt
- Peperoncino flakes
- 1 teaspoon chopped fresh thyme leaves
- One 28-ounce can whole San Marzano tomatoes, crushed by hand
- 1 1/2 pounds fresh tuna steak, cut into 1 1/2-inch cubes
- 2 tablespoons chopped fresh Italian parsley
Heat the olive oil in a large skillet over medium heat. Add the onion, and cook until it’s wilted, 4 to 5 minutes. Add the anchovies, olives, and capers, and cook until the onion begins to sizzle and the anchovies begin to dissolve, about 1 minute. Add the eggplant and zucchini. Season with 1/2 teaspoon salt and a big pinch of peperoncino. Cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes. Sprinkle with the thyme. Add the tomatoes and 1 cup water. Bring to a rapid simmer. Partially cover with the lid, and simmer until the sauce thickens and the vegetables are tender, similar to the consistency of caponata, about 20 minutes.
Uncover the skillet, and stir in the tuna. Simmer until the tuna is just cooked through, 5 to 7 minutes. Stir in the parsley, and serve.