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Ingredients
- 250g of drained, tinned tuna
- 6 tbsp of extra virgin olive oil
- 1 finely chopped onion
- 3 minced garlic cloves
- 8 chopped anchovies
- 150g of sliced button mushrooms
- 300g of chopped, ripe tomatoes
- 2 sprigs chopped fresh oregano
- 150g of pitted black olives
- half a cup of chopped, flat-leaf parsley
- salt
- pepper
Method
In a pan, heat 6 tbsp of extra virgin olive oil and lightly fry a finely chopped onion, 3 minced garlic cloves, 8 chopped anchovies and 150g of sliced button mushrooms for 4-5 minutes till soft. Add 300g of chopped, ripe tomatoes, 2 sprigs chopped fresh oregano and 150g of pitted black olives, simmering for 5 minutes more. Add 250g of drained, tinned tuna and half a cup of chopped, flat-leaf parsley, simmering for 15-20 minutes, stirring until the tuna has broken up.
To serve
Season with salt and pepper and serve with grilled fresh tuna steaks.
Makes enough for 10 or more serves.
