Italian Recipes

Tuna Caponata Cups with Tzatziki and Toasted Nuts

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Caponata Cups with Tuna and Tzatziki
Category: Appetizers
Servings: 4

Ingredients

Ingredient Quantity
Eggplant 100g
Spring onions 100g
Celery 40g
Cherry tomatoes 150g
Green olives 60g
Salted capers 5g
Garlic cloves 2
Extra virgin olive oil 30g
Apple cider vinegar 2 tbsp
Brown sugar 1 tsp
Table salt 1 tsp
Ground black pepper 1 tsp
Tuna fillets 240g
Lemon zest 1
Flaky sea salt 1 tsp
Greek yogurt 150g
Cucumber 50g
Fresh basil 20g
Pistachios 10g
Blanched almonds 10g

Instructions

Step 1: Preparing the Caponata
Begin by preparing the caponata. Cut off the top of the eggplant, then slice it into cubes. Heat a pan with a drizzle of olive oil, and fry the eggplant cubes for about 5 minutes, stir

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