Tuna Caponata


Serves 7 as an appetizer/dip or 5 as a sandwich filling

1/4 cup extra virgin olive oil
1 cup onion, yellow, small dice
2 tablespoons garlic, minced
1 tablespoon oregano, dried
2 teaspoons sea salt
1/2 cup celery, small dice
8 cups eggplant, medium dice
1/3 cup tomato paste
1/3 cup capers, non-pareil, drained
3/4 cup green olives (like castelvetrano) chopped
2 tablespoons calabrian chillies, in oil (optional)
3 tablespoons red wine vinegar
2 teaspoons smoked paprika powder
1 tablespoon agave, light
3 tablespoons parsley, italian, chiffonade
3 packs Good Catch Mediterranean Tuna


  • in a heavy-bottomed pot, sweat (low to medium heat with the cover on the pot) onion, garlic and dried oregano until onions are translucent, about 3 minutes.
  • add sea salt and celery and continue to sweat, about 2 minutes.
  • add eggplant and stir to combine with all the ingredients. continue to sweat out eggplant, about 5 minutes. eggplant will reduce in size by at least half.
  • add tomato paste and stir to coat with the rest of the ingredients in the pot. continue to cook with the cover off for another 2 minutes.
  • add the capers, olives, calabrian chilies, green olives and red wine vinegar and simmer for another 2 minutes. make sure to continue to stir vigorously.
  • add the smoked paprika and agave and simmer over low heat for another few minutes.
  • remove from fire, place on a small sheet tray, lined with parchment paper and cool caponata completely in the refrigerator.
  • in a mixing bowl, add the cooled caponata, Good Catch® Mediterranean Style tuna and chopped parsley and stir gently to incorporate.
  • serve as an appetizer with slices of toasted sourdough baguette or even as a panini filling as a sandwich.
Recipe from Pete Cervoni, Good Catch Chef
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