n  nn Start with the “Capponata”, wash the eggplant and peel the eggplant in stripes so you only remove the skin partially (if you remove the skin completely you loose the taste and if you leave it altogether it will be too bitter). Then cut it in regular small cubes, sprinkle with salt and keep for a couple of hours to loose their bitter water, then dry with a kitchen cloth, dust with flour and deep fry in hot oil, drain and place on a kitchen pepper, sprinkle with salt and keep aside.nn  nn Cut the onion in thin slices, blanch the tomatoes in boiling water, peel and remove the seeds and cut in regular small pieces. Peel the external part of the celery and cut in small pieces.nn In a pot, fry the onions in little olive oil. Add the tomato, celery, capers, green olives and panfry for 5 minutes. Mix the vinegar and the sugar in a bowl and then pour in the pot and when it evaporates add the spoon of tomato paste mix and cook for few more minutes.nn Add the fried eggplants and slowly cook for more 15 minutes.nn If you like the Capponata could be eaten cold.nn  nn For the Salmoriglio:nn In a bowl ad the hot water then whisk together the olive oil, lemon juice, salt and  pepper, when well emulsified add the finely chopped herbs, keep aside.nn  nn Place the crushed black pepper corn mixed together to the breadcrumbs on a plate, roll to coat the side of the tuna steak, season with salt and olive oil then grill it on both side until medium rare at the core. Tuna is a fish to be eaten (against the tradition to overcook it) medium rare because otherwise it will be too dry.nn  nn Place few spoons of “capponata” in the center of a plate, above the tuna steaknn and sprinkle some “Sarmoriglio” sauce on top and around the fish.nn  nn Garnish:nn You can garnish a bouquet of mixed lettuce or fresh herbs with raw crispy and finely cut vegetables, lightly dressed with vinaigrette on top of the fish steak.n