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Griddled tuna with olive tapenade and garlic soup
Fruit and vegetables
1
onion
, diced
10
garlic
cloves, chopped
2
potatoes
, peeled and diced
2
garlic
cloves, minced
1 tsp chopped fresh
thyme
2
garlic
cloves, thinly sliced
Tins, packets and jars
500ml/18fl oz light
chicken stock
100g/3½oz black Kalamata
olives
, stones removed
2 anchovy fillets, roughly chopped
Cooking ingredients
2 tbsp
olive oil
1
bay leaf
salt and freshly ground
black pepper
50ml/2fl oz
olive oil
, to loosen
splash
red wine vinegar
1 bunch basil
150–200ml/5–7fl oz
olive oil
2 tbsp
vegetable oil
Dairy, eggs and chilled
100ml/3½fl oz
double cream
Meat, fish and poultry
200g/7oz tuna steak
Back to recipe
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