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Tuna with Tomato Sauce, Capers and Olives
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- 40 g extra virgin olive oil, plus extra for greasing
- 400 g fresh tuna, cut in pieces (3 cm x 3 cm)
- 1 pinch fine sea salt
- 1 Tbsp dried oregano, plus 1 pinch for sprinkling
- 350 g ripe tomatoes, peeled and quartered
- 50 g water
- 15 g pickled capers, drained
- 20 green olives, pitted
- per 1 portion
- 1593 kJ / 381 kcal
- 50.22 g
- 3.06 g
- 18.67 g
- 1.15 g
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