10 garlic cloves, chopped
2 garlic cloves, minced
2 garlic cloves, thinly sliced
1 onion, diced
2 potatoes, peeled and diced
1 tsp chopped fresh thyme
2 anchovy fillets, roughly chopped
500ml/18fl oz light chicken stock
100g/3½oz black Kalamata olives, stones removed
1 bay leaf
salt and freshly ground black pepper
2 tbsp olive oil
50ml/2fl oz olive oil, to loosen
1 bunch basil
150–200ml/5–7fl oz olive oil
splash red wine vinegar
2 tbsp vegetable oil
100ml/3½fl oz double cream
200g/7oz tuna steak