- 750 Grams. Log Industrial tuna cannery in Tarifa
- 4 Garlic cloves
- 2 Large onions
- 2 Dl. white wine
- 6 Tablespoons olive oil
Fry the garlic cut in slices, chopped onions, julienned (cut into strips) with a pinch of salt, olive oil.
When it starts to turn brown the sauce, add the wine and cook about 20 minutes.
When the sauce is cooked, add the tuna and cook seared moving carefully to not break the tuna chunks.
Serve almost immediately, so that not overcook tuna it tends to dry. Serve hot.