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.
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Cooking tools:
- Chef's knife
- Cutting board
- Baking dish
- Oven
- Stove
- Measuring spoon
- Pot
- Colander
- Potato masher
- Mixing bowl
- Spoon
- Plate
Ingredients
- 1 kilogram tuna fillet, trimmed, skinned
- 3 cloves 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 tablespoons 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 tablespoons olive oil
- 2/3 cup buttermilk, warmed
- 200 grams finely chopped feta
- 1/2 cup thinly sliced black olives
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