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1
To make the caponata: Pour the oil in a large, deep skillet over medium heat.
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2
Add the anchovies and red pepper flakes and cook and stir for a few minutes to create a base flavor.
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3
Fry the eggplant in the anchovy oil, until it gets brown and sticky, stirring often.
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4
Add the tomatoes, red pepper, onion, and garlic, continue to cook until the vegetables break down and soften, about 15 minutes.
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5
Toss in the capers, raisins, olives, balsamic vinegar, sugar, and basil; season with salt and pepper.
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6
Lower the heat and slowly simmer until thick, about 20 to 30 minutes.
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7
The caponata tastes great hot, cold or at room temperature.
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8
To make the lemon creme fraiche: Put the chicken stock, garlic, and lemon zest in a saucepan and place over medium heat.
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9
Simmer gently until the stock is reduced by half and thickened slightly.
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10
Take the pot off the heat, fish out the garlic, and add the creme fraiche.
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11
Just before you are ready to plate the dish, buzz the sauce with a handheld blender until it's thick and frothy.
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12
To make the tuna: Rub a little olive oil on the piece of tuna.
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13
and season with a fair amount of salt and pepper.
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14
Put the chopped herbs in a flat dish and roll in the herbs to coat.
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15
Place a large skillet over medium-high heat and coat with 2 tablespoons of olive oil.
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16
When the oil gets hazy, lay the herb-coated tuna in the hot pan and sear for approximately 1 1/2 minutes on each side; as the tuna cooks, the red meat will become whiter.
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17
Transfer the tuna to a cutting board and slice.
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18
To serve: Spoon the caponata on the bottom of 2 plates, lay the herb-seared tuna slices around the center, and drizzle the whole thing with the frothy lemon creme fraiche sauce.
