Griddled tuna with olive tapenade and garlic soup recipe
 Griddled tuna is served with a silky garlic soup, fresh basil oil and black olive tapenade for a Mediterranean-style feast. 2 tbsp olive oil1 onion, diced10 garlic cloves, chopped2 potatoes, peeled and diced1 bay leaf500ml/18fl oz light chicken stock100ml/3½fl oz double creamsalt and freshly ground black pepper 2 tbsp olive oil 1 onion, diced 10 garlic cloves, chopped 2 potatoes, peeled and diced 1 bay leaf 500ml/18fl oz light chicken stock 100ml/3½fl oz double cream salt and freshly ground black pepper 100g/3½oz black Kalamata olives, stones removed2 garlic cloves, minced2 anchovy fillets, roughly chopped1 tsp chopped fresh thyme50ml/2fl oz olive oil, to loosensplash red wine vinegar 100g/3½oz black Kalamata olives, stones removed 2 garlic cloves, minced 2 anchovy fillets, roughly chopped 1 tsp chopped fresh thyme 50ml/2fl oz olive oil, to loosen splash red wine vinegar 1 bunch basil150–200ml/5–7fl oz olive oil 1 bunch basil 150–200ml/5–7fl oz olive oil 200g/7oz tuna steak 200g/7oz tuna steak 2 tbsp vegetable oil2 garlic cloves, thinly sliced 2 tbsp vegetable oil 2 garlic cloves, thinly sliced Method To make the soup, heat the oil in a large saucepan and sweat the onion and garlic for 20 minutes. Add the potatoes and bay leaf, continue to sweat for another 10 minutes and then add the stock. Simmer for 30 minutes until the vegetables have softened, then add the cream. Bring back to the boil, season with salt and pepper and blitz to a smooth purée in a food processor or with a hand blender. Keep warm. To make the black olive tapenade, blitz all of the ingredients, except the oil and vinegar, in a food processor or blender to a paste, then loosen with the oil. Add the vinegar, taste and season with salt and pepper.To make the basil dressing, blanch the basil in boiling water for 30 seconds, then remove and refresh in cold water. Drain and squeeze all the water out and place into a blender with the oil and blend until smooth. Pass through a sieve and set aside.To cook the tuna, heat a griddle pan over a high heat. Season the tuna with salt and pepper, then griddle on both sides until charred on the outside and rare inside. Leave to rest, then slice.To serve, heat the vegetable oil in a small frying pan. Fry the garlic until golden brown. Spoon the soup into bowls and drizzle over the basil dressing, olive tapenade and fried garlic. Serve with the tuna. To make the soup, heat the oil in a large saucepan and sweat the onion and garlic for 20 minutes. Add the potatoes and bay leaf, continue to sweat for another 10 minutes and then add the stock. Simmer for 30 minutes until the vegetables have softened, then add the cream. Bring back to the boil, season with salt and pepper and blitz to a smooth purée in a food processor or with a hand blender. Keep warm. To make the soup, heat the oil in a large saucepan and sweat the onion and garlic for 20 minutes. Add the potatoes and bay leaf, continue to sweat for another 10 minutes and then add the stock. Simmer for 30 minutes until the vegetables have softened, then add the cream. Bring back to the boil, season with salt and pepper and blitz to a smooth purée in a food processor or with a hand blender. Keep warm. To make the black olive tapenade, blitz all of the ingredients, except the oil and vinegar, in a food processor or blender to a paste, then loosen with the oil. Add the vinegar, taste and season with salt and pepper. To make the black olive tapenade, blitz all of the ingredients, except the oil and vinegar, in a food processor or blender to a paste, then loosen with the oil. Add the vinegar, taste and season with salt and pepper. To make the basil dressing, blanch the basil in boiling water for 30 seconds, then remove and refresh in cold water. Drain and squeeze all the water out and place into a blender with the oil and blend until smooth. Pass through a sieve and set aside. To make the basil dressing, blanch the basil in boiling water for 30 seconds, then remove and refresh in cold water. Drain and squeeze all the water out and place into a blender with the oil and blend until smooth. Pass through a sieve and set aside. To cook the tuna, heat a griddle pan over a high heat. Season the tuna with salt and pepper, then griddle on both sides until charred on the outside and rare inside. Leave to rest, then slice. To cook the tuna, heat a griddle pan over a high heat. Season the tuna with salt and pepper, then griddle on both sides until charred on the outside and rare inside. Leave to rest, then slice. To serve, heat the vegetable oil in a small frying pan. Fry the garlic until golden brown. Spoon the soup into bowls and drizzle over the basil dressing, olive tapenade and fried garlic. Serve with the tuna. To serve, heat the vegetable oil in a small frying pan. Fry the garlic until golden brown. Spoon the soup into bowls and drizzle over the basil dressing, olive tapenade and fried garlic. Serve with the tuna.