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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