Anchovy And Garlic Tuna With Feta And Black Olive Mash - cooking recipe

Ingredients

2 lbs tuna fillet, trimmed and skinned
3 cloves garlic, thinly sliced
1/4 cup fresh oregano leaves
8 None drained anchovy fillets, halved
1/4 cup olive oil
1 large onions, thinly sliced
4 large plum tomatoes, seeded and coarsely chopped
1/4 cup balsamic vinegar
2 tbsp dry white wine
1/4 cup fish stock
1 tbsp drained baby capers, rinsed
1/4 cup coarsely chopped fresh basil
None None FOR THE FETA AND BLACK OLIVE MASH
2 lbs potatoes, peeled and coarsely chopped
2 tbsp olive oil
2/3 cup buttermilk, warmed
7 oz feta cheese, finely chopped
1/2 cup thinly sliced black olives

Preparation

Preheat the oven to 375\u00b0F.
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.
Heat 2 tbsp of the oil in a large ovenproof skillet on medium-high heat. Cook the tuna until browned. Remove from the pan.
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.
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.
Thinly slice the tuna. Stir the capers and basil into the sauce in pan. Serve the tuna with sauce and mash.