Spicy Tuna Caponata

Perfect nibble for picnicking or mocktail-hour at home! Ft Fishwife Albacore Tuna in 100% Spanish Olive w/ Chili Flakes

We are savouring summer flavors with hints of citrus, buttery Castelvetrano olives, and a bit of heat. 

Pair with Call Me's Matchajito or In The Cosmos

Recipe:

• 3 stalks celery, (tough outer strings removed if necessary)
• about 1 cup avocado or olive oil
• 1 pound eggplant
• salt
• 2 tablespoons extra-virgin olive oil
• 1 small red onion, peeled and thinly sliced
• 1/2 cup green olives, pitted and very coarsely chopped 
• 2 tablespoons capers, rinsed and squeezed dry
• 3/4 cup plus 2 tablespoons best-quality tomato sauce
• 3 tablespoons wine vinegar, red or white
• 1/4 teaspoon red pepper flakes
• 2 tbs fresh squeezed orange juice
• 1 tbs orange peel (julienne)

1. Parboil diced celery until slightly tender 
2. Pan fry diced eggplant in batches 
3. Add oil to heated skillet or Dutch oven
4. Add the onion and orange peel.
5. Cook until very soft and golden brown around edges
6. Add the parboiled celery, olives, capers, tomato sauce, vinegar, orange juice, garlic, salt and red pepper flakes. 
7. Let mixture come to a low boil then add the eggplant
8. 8. Simmer mixture for 3-5 minutes and stir gently (do not mash eggplant)
9. Add more salt or vinegar if needed. 
10. Remove from heat and gently fold in flaked spicy tuna
11. Transfer the caponata to a large, shallow serving platter or bowl and cool
12. Add parsley or mint before serving 

Add 1 tin of Fishwife Albacore Tuna in 100% Spanish Olive Oil w/ Chili Flakes (break into larger chunks or mash and stir into caponata) and extra chopped Castelvetrano Olives (optional)

Serve with Bread or Pasta :)