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Crispy tuna fingers with tomato, courgette and olive compôte

This Crispy tuna fingers with tomato, courgette and olive compôte recipe uses Vegetable Oil, Garlic Chopped, and White Wine Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 1 clove
• 1/2 tbsp

Method (preview)

1. 1

   Heat the olive oil in a pan and add the onion and garlic and cook until soft.

2. 2

   Turn up the heat and add the courgettes and cook for a further 2 minutes.

3. 3

   Reduce the heat and add the tomatoes, olives, anchovy, vinegar, whole basil leaves, lime juice and seasoning.

4. 4

   Stir all the ingredients and reduce the heat to the lowest possible and leave to cook while preparing the fish fingers, stirring occasionally.

5. 5

   In a large frying pan heat the vegetable oil over a moderate heat and place the coated fish fingers in the oil.

6. 6

   Serve with a large spoonful of compôte and the fish fingers arranged to one side.