Steps

1. Dice the onion.
   🕒 00:50
2. Remove the strings from the celery and blanch briefly.
   🕒 01:18
3. Remove the stem from the eggplant and cut into quarters.
   🕒 01:46
4. Remove the tough parts from the bell peppers (red and yellow) and cut into quarter-sized pieces. Cutting the vegetables into uniform shapes is a key to a beautiful presentation and even cooking.
   🕒 02:32
5. Remove the core from the garlic clove and lightly smash it with a knife.
   🕒 03:04
6. Boil water in a pot, add a pinch of salt, and briefly boil the celery.
   🕒 03:28
7. Heat appropriate amount of frying oil in a separate frying pan to 180°C (350°F), deep-fry the eggplant, and drain the oil.
   🕒 03:39
8. Add appropriate amount of extra virgin olive oil and the smashed garlic to the frying pan. Once fragrant, remove the garlic.
   🕒 03:46
9. Lightly stir-fry the onion in the same frying pan.
   🕒 04:28
10. Once the onion is stir-fried, add the bell peppers and stir-fry.
    🕒 04:49
11. Add the fried eggplant, blanched celery, halved black olives (10), pine nuts (1 tbsp), and raisins (1 tbsp) to the frying pan and mix lightly.
    🕒 04:59
12. Cover and simmer on low heat for 15 minutes (for Caponata).
    🕒 05:23
13. Grate the grated horseradish (Luzern) (15g).
    🕒 05:31
14. Prepare the tuna. Dissolve 30-40g of salt in 1 liter of water at approximately 40°C (104°F). Dip the sashimi-grade tuna (160g) in the water for 1-2 minutes to wash off surface debris.
    🕒 05:47
15. Wrap the partially thawed tuna in paper towels to drain moisture. Marinate with appropriate amount of extra virgin olive oil, garlic slices (to taste), thyme (to taste), rosemary (to taste), and your favorite herbs. Marinating prevents the tuna from becoming watery and infuses it with the flavors of herbs and olive oil.
    🕒 06:07
16. Heat the frying pan well and then sear the tuna. Avoid overcooking; aim for a slightly rare finish. Adjust the cooking time based on the thickness of the tuna and be careful not to overcook. Moving the tuna less will result in better browning.
    🕒 07:12
17. Make the sauce. Mix the grated grated horseradish (Luzern) with 4 tbsp of extra virgin olive oil. Mixing with olive oil suppresses the spiciness of the horseradish while retaining its flavor.
    🕒 08:36
18. Add 3 drops of soy sauce to the sauce and mix well.
    🕒 09:31
19. Arrange the Caponata on a plate and place the seared tuna steak on top.
    🕒 09:38
20. Drizzle the sauce over everything and garnish with parsley to serve. Enjoy!
    🕒 09:55