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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