Tuna fish in tomato sauce (Atún con tomate )
Four servings: 1/2 kilo of fresh tuna fish cut into 1-in
dices; 1 onion, cut into brunoise; 250 dl of fried
tomato; 2 garlic cloves, cut into small dices; 1 dl of
olive oil; salt & black pepper; half a glass of white
wine; a pinch of oregano & 1 bay leave.
Preparation: Fry the tuna dices on an intense heat in
a pan with 3 tbsp of olive oil, and reserve (the ideas is
to "seal" the external side of the tuna dices and leave
the central part of them more juicy). On another clean
pan add 2 tbsp of olive, fry the garlic and add the
onion before the garlic turns too brown; keep frying
both ingredients on a low fire for some minutes, add
the tomato and allow 10 minutes of cooking on low
heat.
Once this process is over, add the tuna fish, the salt,
the pepper and the wine; stir the ingredients to get a
perfect combination and allow 2 or 3 minutes on a low
heat (The sauce must have a thick aspect).