Sicilian Caponata and Fresh Tuna Panino

Method

1. Cut the eggplant into cubes and fry in seed oil until golden.
2. Toast the pine nuts in a pan over low heat.
3. Finely chop the onion and sauté in extra virgin olive oil with dried chili pepper.
4. Add the cherry tomatoes, cut, and let them stew.
5. Add the diced celery.
6. Add the canned chopped tomatoes.
7. Add the desalted capers and Taggiasca olives.
8. Add the toasted pine nuts.
9. Add a handful of sugar and some white wine vinegar. Raise the heat to let it evaporate.
10. Add basil and mint.
11. Meanwhile, heat the pan pizza in a pan.
12. Pat dry the fresh tuna and sear it in a hot pan with a drizzle of oil, about 1 minute per side.
13. Season the tuna with lemon zest, basil, a drizzle of raw oil, and a few drops of lemon juice.
14. Assemble the panino: place the tuna on the hot pan pizza and top with the caponata.