Tuna caponata

Tuna caponata

Recipe by: Abigail Donnelly
  • SERVES 6
  • DIETARY CONSIDERATIONS Dairy free Fat conscious Health conscious
  • PREP TIME 15 minutes
  • COOKING TIME 25 minutes
  • WINE / SPIRIT PAIRING Woolworths Longmarket Chardonnay-Viognier 2013 (Spier)

What you'll need

Ingredients Quantity
Woolworths fiorelli pasta 500 g
extra virgin olive oil ½ cup
large brinjals, cut into chunks 2
garlic cloves, crushed 4
Roma tomatoes, halved 200 g
black olives, pitted 200 g
capers 50 g
red wine vinegar ½ cup
Sea salt and freshly ground black pepper, to taste
170 g Woolworths light meat tuna in brine cans, drained 2



Cook the pasta in boiling salted water until al dente. Heat 3 T olive oil in a pan over a medium heat and brown the brinjals evenly. Add the remaining olive oil, garlic, tomatoes, olives and capers. 2

Cook for 5 minutes, or until the tomatoes are soft and the garlic is cooked. Add the red wine vinegar. Cook for a further 2 minutes, then toss with the tuna and cooked pasta. Serve with an extra drizzle of olive oil.

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