Ingredients 4 slices of fresh tuna 50ml red wine vinegar 4 fresh bay leaves 1 red onion cut into 8 wedges 8 cherry tomatoes 12 black olives (pitted) 1 lemon sliced into rings 125ml tomato passata 2 tablespoons olive oil ½ glass dry white wine

Method

1. Combine the vinegar and tuna in a bowl and cover with clingfilm, marinate for 20 minutes
2. Preheat the oven to 180c / gas mark 4
3. Remove tuna steaks and pat dry with kitchen towel
4. Place the steaks in an oven-proof dish with the bay leafs and lemon slices in between each steak (Overlap the steaks slightly to keep it all in place)
5. Scatter the onion wedges, olives and tomatoes evenly round the steaks
6. Season well and pour over the passata, wine and a drizzle of olive oil
7. Cook (uncovered) in the oven for 30-40 minutes