- In a heavy-bottomed pot, heat olive oil over medium-low heat. Add onion, garlic and dried oregano, cover pot and sweat until onions are translucent, 3-5 minutes.
- Add salt and celery and continue to sweat, about 2 minutes.
- Add eggplant and stir to combine. Continue to sweat, about 5 minutes, until eggplant is reduced in size by at least half.
- Add tomato paste and stir to coat with the rest of the ingredients. Cook with the cover off for another 2 minutes.
- Stir in olives, capers, red wine vinegar and Calabrian chilies, and simmer for another 2 minutes, stirring vigorously.
- Stir in agave and smoked paprika and simmer over low heat for another 2-3 minutes.
- Remove from heat and spread mixture on a parchment-lined sheet pan. Place in the refrigerator to cool completely.
- Once cool, add caponata, plant-based tuna and parsley to a large mixing bowl. Stir gently to incorporate.
- Serve as an appetizer with slices of toasted sourdough baguette or as a panini filling.
Tuna Caponata
- Preparation15 minutes
- Cook Time 20 minutes
- Serves 7 as an appetizer/dip or 5 as a sandwich
INgredients
- 1/4 cup olive oil
- 1 cup diced yellow onion
- 2 tablespoons minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons fine sea salt
- 1/2 cup diced celery
- 8 cups diced eggplant
- 1/3 cup tomato paste
- 3/4 cup green olives, chopped
- 1/3 cup capers, drained
- 3 tablespoons red wine vinegar
- 2 tablespoons Calabrian chilies, in oil (optional)
- 1 tablespoon agave syrup
- 2 teaspoons smoked paprika
- 3 pouches Good Catch® Mediterranean Plant-Based Tuna
- 3 tablespoons chopped Italian parsley
Instructions
- In a heavy-bottomed pot, heat olive oil over medium-low heat. Add onion, garlic and dried oregano, cover pot and sweat until onions are translucent, 3-5 minutes.
- Add salt and celery and continue to sweat, about 2 minutes.
- Add eggplant and stir to combine. Continue to sweat, about 5 minutes, until eggplant is reduced in size by at least half.
- Add tomato paste and stir to coat with the rest of the ingredients. Cook with the cover off for another 2 minutes.
- Stir in olives, capers, red wine vinegar and Calabrian chilies, and simmer for another 2 minutes, stirring vigorously.
- Stir in agave and smoked paprika and simmer over low heat for another 2-3 minutes.
- Remove from heat and spread mixture on a parchment-lined sheet pan. Place in the refrigerator to cool completely.
- Once cool, add caponata, plant-based tuna and parsley to a large mixing bowl. Stir gently to incorporate.
- Serve as an appetizer with slices of toasted sourdough baguette or as a panini filling.
