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Home / Food and Wine Pairings / Tuna caponata with orange fennel salad

Tuna caponata with orange fennel salad

Chef, Lenny Redé
Wine Pairings:   Rosé Blend

, 

Pair Tuna caponata with Rosé or an Oregon Pinot Noir for a perfect al fresco experience

 

Savvy match: Never underestimate the power of a rosé. Red grapes give the wine a little more body to hold up the tuna, and the bright acidity pairs well with the citrus fennel salad. Try a rosé of Mourvèdre or Pinot Noir with the tuna caponata.

A lighter Oregon Pinot Noir or California white wine such as Sauvignon Blanc can also provide pleasant company for the tuna.

The tuna caponata is a perfect warm-weather dish and, when paired with a nice bottle of chilled rosé, makes for a perfect al fresco dining experience. This dish is healthy and flavor-packed, so it’s a great option to enjoy over and over again. 

Ingredients

  • Tuna steak at least 1-inch thick (about 2 pounds), cut into 4 or 6 servings
  • Sea salt or kosher salt
  • Freshly ground black pepper (optional)
  • Olive oil for cooking
  Caponata:
  • 1 small eggplant
  • 1 small onion
  • 1 tablespoon garlic, chopped
  • 1 tablespoon olive oil
  • 12 ounces diced pear tomato
  • 1 teaspoon oregano
  • 2 tablespoon fresh parsley
  • Salt
  • Pepper
Fennel salad:
  • 1/2 small onion
  • 2 large oranges 
  • 1 large fennel bulb with fronds
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt

Steps

1.

For caponata:

In a 4-quart Dutch oven or saucepan, heat the olive oil over medium heat.

2.

Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes.

3.

Add eggplant; stir until coated with oil.

4.

Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

5.

Add tomatoes, and herbs; mix well. Cover and cook over low heat for about 15 minutes, or until eggplant is tender but not too soft. Set aside.

6.

For fennel salad:

Cut the onion into very thin slices. Place in a bowl of cold water and chill for 15 minutes. (This will help mellow the flavor).

7.

Cut the ends off of the oranges. Sit the orange on one end and using a sharp knife, cut along the contour of the orange, removing the peel and the pith. Working over a bowl, collect the juice and cut the oranges into segments, removing any seeds. Place the segments in the bowl with the juice and squeeze any remaining juice from the cores into the bowl.

8.

Next, cut the fennel bulb in quarters lengthwise. Trim most of the core away from each section, leaving a portion in place to help hold the slices together. Using a sharp knife or mandolin, thinly slice the fennel bulbs into delicate thin pieces. Finely dice some of the fennel fronds and set aside.

9.

To make the dressing, whisk the olive oil, lemon juice and kosher salt in a mixing bowl. 

10.

Season the tuna on both sides with salt and pepper. 

11.

Heat a cast iron skillet, add 1 tablespoon olive oil, and raise the heat to medium.

12.

Sear the tuna until well browned, approximately 1-2 minutes on each side.

13.

Serve the tuna on a bed of the Caponata and top with Fennel salad.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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