Quick & Easy

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.
anchovy and garlic tuna with tomato and oregano


Feta and black olive mash


1.Preheat oven to 190°C.
2.Using sharp knife, make 16 cuts in tuna; press 16 slices of the garlic, 16 oregano leaves and anchovy halves into cuts.
3.Heat 2 tablespoons of the oil in medium deep flameproof baking dish; cook tuna, uncovered, until browned. Remove from dish.
4.Heat 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.
5.Remove tuna from dish; slice thinly. Stir capers and basil into sauce in dish.
6.Meanwhile, 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.
7.Serve tuna with sauce and mash.

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