Ingredients
- •4 sushi-grade tuna steaks (6 oz each, 1-inch thick)
- •1 tsp kosher salt
- •½ tsp freshly cracked black pepper
- •2 tbsp extra virgin olive oil for searing
- •For caponata:
- •1 large eggplant, cut into 1/2-inch cubes
- •3 tbsp olive oil
- •1 medium onion, diced
- •2 stalks celery, diced
- •3 cloves garlic, minced
- •1 can (14 oz) diced tomatoes
- •2 tbsp capers, drained
- •¼ cup green olives, roughly chopped
- •2 tbsp red wine vinegar
- •1 tbsp sugar
- •2 tbsp toasted pine nuts
- •Fresh basil leaves
- •Flaky sea salt
Instructions
Season tuna steaks with kosher salt and pepper.
Place in vacuum-seal bags in a single layer. Seal.
Preheat sous vide bath to 108°F (42°C).
Submerge and cook for 30–35 min.
While tuna cooks, make the caponata. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add eggplant cubes and cook 6–8 min until golden and softened. Remove to a plate.
Add remaining oil to the skillet. Add onion and celery, cook 5 min until softened.
Add garlic, cook 1 min.
Add diced tomatoes, capers, and olives. Simmer 10 min.
Return eggplant to the skillet. Add vinegar and sugar.
Simmer 5 more minutes until the sweet-sour flavors meld. Season with salt.
When tuna is done, remove from bags and pat dry.
Heat olive oil in a cast iron skillet over the highest possible heat.
Sear tuna 15–20 sec per side - just enough to build a thin crust while the interior stays rare.
Spoon warm caponata onto plates.
Slice tuna against the grain and fan over the caponata.
Scatter pine nuts and torn basil. Finish with flaky sea salt and olive oil.
Notes
- •Use sushi-grade tuna only at this low temperature
- •The sear must be blazing fast - 15–20 sec max or you lose the rare center
- •Caponata is best made 30 min to a day ahead so the flavors meld
- •The sweet-sour balance should lean slightly sour - add more vinegar if needed