tuna provencale

1 Combine tuna and vinegar in a bowl, cover with clingfilm and marinate for 20 minutes.
2 Preheat oven to 180C/gas 4. Transfer tuna steaks to paper towel and dry well. Place tuna steaks in an ovenproof dish with bay leaves and lemon slices in between each slice. Scatter round onion wedges, cherry tomatoes and olives, season well, add tomato passata and wine and drizzle with olive oil. Cook for 30–40 minutes or until tuna is cooked and liquid has reduced to a thick sauce.


• 4 slices fresh tuna, cut into 5cm pieces
• 50ml red wine vinegar
• 4 fresh bay leaves
• 1 lemon, sliced
• 1 red onion, cut into wedges
• 10 cherry tomatoes
• 12 black olives
• 125ml tomato passata
• A generous splash of dry white wine
• 2 tbsp extra-virgin olive oil

From Jamie Oliver