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
  • Print


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


Anchovy and garlic tuna with tomato and oregano
  • 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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