Anchovy And Garlic Tuna With Feta And Black Olive Mash

1. 1

   Preheat the oven to 375u00b0F.

2. 2

   Using sharp knife, make 16 cuts in the tuna, then press 16 slices of the garlic, 16 oregano leaves and the anchovy halves into cuts.

3. 3

   Heat 2 tbsp of the oil in a large ovenproof skillet on medium-high heat. Cook the tuna until browned. Remove from the pan.

4. 4

   Heat the remaining oil in the same pan on medium-high heat. Cook the onion, stirring, until soft. Add the tomato, vinegar, wine, stock, remaining garlic and remaining oregano. Bring to a boil. Add the tuna. Transfer to the oven and cook, uncovered, for about 10 mins or until the tuna is cooked to desired doneness.

5. 5

   Meanwhile, for the feta and black olive mash, boil, steam or microwave the potato until tender. Drain. Mash in a large bowl with 1 tbsp olive oil until smooth. Stir in the buttermilk, feta and olives. Drizzle with the remaining tablespoon of olive oil.

6. 6

   Thinly slice the tuna. Stir the capers and basil into the sauce in pan. Serve the tuna with sauce and mash.

* Per serving · 4 servings · Values may vary.