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
