Anchovy and garlic tuna with tomato and oregano
Served on a feta and black olive mash, these tender slices of tuna cooked in tomato and anchovy will melt in your mouth.
- 25 mins cooking
- Serves 4
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Ingredients
Anchovy and garlic tuna with tomato and oregano
- 1 kilogram tuna fillet, trimmed, skinned
- 3 clove garlic, sliced thinly
- 1/4 cup firmly packed fresh oregano leaves
- 8 drained anchovy fillets, halved
- 1/4 cup (60ml) olive oil
- 1 large brown onion (200g), sliced thinly
- 4 large roma tomatoes (360g), seeded, chopped coarsely
- 1/4 cup (60ml) balsamic vinegar
- 2 tablespoon dry white wine
- 1/4 cup (60ml) fish stock
- 1 tablespoon drained baby capers, rinsed
- 1/4 cup coarsely chopped fresh basil
Feta and black olive mash
- 1 kilogram coarsely chopped potato
- 2 tablespoon olive oil
- 2/3 cup buttermilk, warmed
- 200 gram finely chopped feta
- 1/2 cup thinly sliced black olives
Method
Anchovy and garlic tuna with tomato and oregano
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1Preheat oven to 190°C.
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2Using sharp knife, make 16 cuts in tuna; press 16 slices of the garlic, 16 oregano leaves and anchovy halves into cuts.
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3Heat 2 tablespoons of the oil in medium deep flameproof baking dish; cook tuna, uncovered, until browned. Remove from dish.
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4Heat remaining oil in same dish; cook onion, stirring, until soft. Combine tomato, vinegar, wine, stock, remaining garlic and remaining oregano in dish then add tuna; bring to a boil. Cook, uncovered, in oven about 10 minutes or until tuna is cooked as desired.
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5Remove tuna from dish; slice thinly. Stir capers and basil into sauce in dish.
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6Meanwhile, to make feta and black olive mash, boil, steam or microwave potato until tender; drain. Mash in large bowl with 1 tablespoon olive oil until smooth. Stir in buttermilk, feta and olives. Drizzle with remaining tablespoon of olive oil.
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7Serve tuna with sauce and mash.
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