Italian
Tuna Ossobuco with Delicious Caponata
by Chef Max Mariola · 1.1M subscribers on YouTube
A creative twist on the classic ossobuco, featuring seared tuna served with a sweet-and-sour eggplant caponata and a creamy eggplant purée.
- Difficulty
- medium
Ingredients
16 itemsMethod
- Sear the tuna ossobuco in clarified butter until golden on both sides.
- Prepare the eggplant cream: bake the whole eggplant with skin at 200°C until tender. Blend with fresh mint, basil, and good olive oil. Season with salt.
- Prepare the caponata: chop celery, seared tomato, roasted peppers, caramelized onion, capers, toasted pine nuts, and olives. Make a sweet-and-sour dressing with sugar and vinegar, then mix with the vegetables. Let cool for half an hour.
- Assemble the plate: spread the eggplant cream, place the tuna ossobuco on top, add the caponata, and garnish with fresh basil.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
