grs of cleaned fresh tuna fish ;
grs of onions ;
grs of butter ;
dl of cooking oil ;
cloves of garlic ;
bunch of parsley ;
kg of potatoes ;
bay leaf ;
pepper to taste ;
to taste ;
wine to taste
the tuna fish with the aid of a scaler. Remove the guts
and bones. Cut the fish into steaks. Place them on a
tray. Season with salt, white pepper, peeled and chopped
garlic and a little white wine.
Peel the onions and cut them up into rings.
Place the butter in an earthenware frying-pan and put
it on the flame. Warm up the butter and then add the
chopped garlic, onions and bay leaf.
Add the steaks, taking care to turn them over to cook
them on both sides and to stir the onions.
Serve in the frying-pan itself , accompanied by potatoes
fried in cooking oil in a separate vessel and sprinkled
with chopped parsley.
If an earthenware frying-pan is not available, use a
copper one or some other vessel.