grs of cleaned, fresh tuna fish ;
grs of onions ;
grs of fresh tomatoes ;
dl of olive oil ;
bunch of coriander ;
dl of white wine ;
grs of potatoes ;
to taste ;
the tuna fish, clean away all the blood and wash
it in cold water.
Peel and slice the onions into rings. Take the
stems off the tomatoes, scald the latter and peel
and deseed them. Dice the tomatoes.
Place the onions, tomatoes, cloves and bunch of
coriander in a pan and put it on the flame. Season
with salt and pepper. Fry for a few minutes.
Slice up the fish and add it to the pan. Add the
white wine. Cover the pan and cook in the oven.
Meanwhile, in another pan, boil the potatoes in
their jackets after having washed them carefully.
Peel the potatoes when they are boiled and brown
them in a frying-pan with olive oil.
Take the pan out of the oven and correct the seasonings.
Serve garnished with the potatoes and sprinkled
with chopped coriander.
The potatoes should be small ones, if available.
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