Tuna Provencale

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Jamie Oliver


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125 ml tomato passata

1 red onion cut into wedges

4 fresh bay leaves

A generous splash of dry white wine

2 tbsp extra virgin olive oil

4 slices fresh tuna cut into 5cm pieces sustainably sourced caught

12 black olives

10 cherry tomatoes

50 ml red wine vinegar

1 lemon sliced

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