Caponata
Ingredients
- 2 eggplants
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 red bell pepper, medium-diced
- 1 red onion, medium-diced
- ¼ cup capers, drained
- ½ cup golden raisins
- ½ cup pine nuts, toasted
- ¼ cup basil, torn
- 1 teaspoon fennel pollen
- 1 teaspoon ground coriander
- 1½ teaspoon sea salt
- Ground black pepper, to taste
- ½ cup agrodolce liquid (see recipe, right)
- Oil-poached tuna (optional, see recipe, right).
AGRODOLCE
- 1 cup sherry vinegar
- ¼ cup turbinado sugar
Spanish Olive Oil Poached Ahi Tuna
- 3 pounds ahi tuna, grade “A”, cut into 6-ounce portions
- 1 quart virgin olive oil
- 1 teaspoon ground fennel seed
- 1 teaspoon ground coriander seed
- 1½ teaspoons sea salt
Instructions
- Caponata Cut eggplant into large dice, put into a colander and toss with 1 tablespoon sea salt. Let stand for at least 20 minutes to reduce water content in eggplant; pat dry. To a wide skillet over high heat, add olive oil, then eggplant, red onion and red bell pepper. Sauté for 6—8 minutes, gently stirring. Then add in capers, raisins, pine nuts and basil. Season to taste with fennel pollen, coriander, salt and pepper. Turn up heat and deglaze with agrodolce and simmer for 5 minutes. Remove from heat and cool. Serve at room temperature. Agrodolce: Put vinegar and sugar in a small saucepan and simmer until reduced by half. Spanish Olive Oil Poached Ahi Tuna: Let tuna sit at room temperature for 10 minutes before poaching. In a wide and semi-deep skillet, heat oil to 180°F, keeping it constant by monitoring with a candy thermometer. (You can infuse the oil with other whole spices or herbs if desired.) Season tuna with salt, ground fennel and ground coriander. Submerge tuna ¾ way in olive oil. Let poach for 5 minutes to produce a medium-rare texture. Using a sharp knife, slice the tuna, straight down into thin slices and set on top of the caponata.
Notes
Corona del Sol High School, Tempe
Top: C-CAP Student Team
Bottom: Mentor: Brian Archibald, C-CAP 1999, Principal/ Executive Chef, Francine, Scottsdale
