Four servings: 1/2 kilo fresh tuna fish cut into 1-in dices; 1 onion, cut into
brunoise; 250 dl fried tomato; 2 garlic cloves, cut into small dices; 1 dl 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 fire 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 fire.
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 fire (The sauce must have a thick aspect).
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Bean/chickpea Salad (Empedrado)

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