For 4 people:

• 2 slices of tuna.  Ask the fishmonger to cut thick slices, about 3 cms., to clean them and remove the bones.
• 5 ripe tomatoes, skinned, cut into brunoise
• 1 onion cut into brunoise
• 1 Italian-type pepper cut into brunoise 
• 1 garlic clove, without the germ, cut as finely as possible
• Salt and a little sugar if necessary to correct the acidity of the tomato.
• Virgin olive oil

• In a frying pan over a high heat and a drop of oil, sear the tuna on both sides.  Set aside.
• In the same frying pan, add a little more oil and cook the garlic with the onion and salt.  When soft add the green pepper. Fry gently. 
• Add the tomatoes, a pinch of salt and a sprinkle of sugar, and leave to cook over a low heat for 45-60 minutes.
• To obtain a fine sauce pass through a food mill.
• Taste and, if necessary, add salt.
• Return the sauce to the pan and add the tuna.  Cook over a low heat for a couple of minutes, turn off the heat, cover and leave it to finish cooking with the residual heat.

And that’s it, ready to eat!

On egin!!