1 red onion, sliced into thin rings and lightly salted
1 lemon, juice only
6 black olives, chopped
bunch dill, picked
2 tbsp salted capers, soaked in water for 30 minutes, then drained
For the tuna
500g/1lb 2oz tuna steak, cut into a thick rectangle
To make the dressing, heat the oil and sweat the onion, garlic, anchovies and fennel until softened. Add the passata, simmer for 10 minutes, then add the basil leaves. Blitz with a stick blender until smooth. Add a little water if the dressing is too thick. Set aside.
To make the dill oil, blitz the dill and oil together using a stick blender, food processor or blender to make a smooth, green oil. Strain, then set aside.
To make the salad, toss the fennel and onion in a bowl with the lemon juice and leave to soften. Mix in the olives, dill and capers. Set aside.
To make the tuna, grill the tuna in a hot griddle pan on all sides for a few minutes, leaving the middle pink. Plunge into iced water to stop the tuna cooking. Remove and dry. Leave to rest.
Spoon the dressing onto a serving plate. Slice the tuna and arrange on top. Spoon over some dill oil and garnish with the salad.
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