Name: Anchovy and garlic tuna with tomato and oregano
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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