Tuna caponata
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 25 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 500 g woolworths fiorelli pasta
- 1/2 cups olive oil
- 2 large brinjals, cut into chunks
- 4 garlic cloves, crushed
- 200 g roma tomatoes, halved
- 200 g black olives, pitted
- 50 g capers
- 1/2 cup red wine vinegar
- sea salt and freshly ground black pepper, to taste
- 2 x 170 g woolworths light meat tuna in brine cans, drained
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- 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.
You could enjoy this recipe too
Buy the ingredients
Add to Cart