Tuna caponata

Tuna caponata

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  • 6
  • Easy
  • Dairy free Fat conscious Health conscious
  • 15 minutes
  • 25 minutes
  • Woolworths Longmarket Chardonnay-Viognier 2013 (Spier)


  • 500 g Woolworths fiorelli pasta
  • ½ cup extra virgin olive oil cup
  • 2 large brinjals, cut into chunks
  • 4 garlic cloves, crushed
  • 200 g Roma tomatoes, halved
  • 200 g black olives, pitted
  • 50 g capers
  • ½ 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

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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