Tuna in a tomato and olive sauce

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This dish is based on one my other half often orders from our favourite restaurant. The flavour combination is the same, and you can dress the dish up or down for the occasion.  Use a seared tuna steak and finish cooking in the sauce for an elegant meal, or go for a basic lunch using good quality flaked tuna from a can. We went for the latter this time, and served it with our favourite flat bread for a hot, satisfying and healthy lunch.

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Ingredients – serves 2 generously

250g passata (2 cups)
2 cans good quality tuna in oil, drained, or 2 tuna steaks, seared on both sides
1 small onion or medium sized shallot, sliced
8-10 cherry tomatoes
8 olives, sliced
2 tsp capers
2 tbsp fresh chopped oregano, or 1tbsp dried
1/8 tsp garlic powder
1/2 tsp pasta seasoning (mainly herbs, garlic, salt – if you need to substitute it up the quantity of these a little)
1/2 tsp salt or to taste
Parmesan shavings and flat bread to serve

1. Fry the onion or shallot in a little oil until softened, then add the cherry tomatoes and fry a little, squishing them with your spatula to help them pop
2. Pour over the passata (don’t be tempted to add any water to this) then add the tuna (being careful to remove any black bits if using canned tuna, because they really don’t taste nice), olives, capers, and seasonings except salt. Bring the sauce to a simmer, then cook until the tuna is done if using steaks, otherwise for 5 minutes or so, stirring through the herbs and seasoning with salt at the last minute or so.
3. Top with Parmesan and serve with your choice of bread, or on its own

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