using lomos de bonito

For 4 people

600 gr. of bonito cut into thick slices
750 gr. of very ripe tomato
1 small green pepper
2 onions
1 clove garlic
Extra virgin olive oil
Salt
Preparation

1. Chop the onions, garlic and pepper. Cut the tomato into large pieces, discarding the hard part of the trunk.

1. Spread the bonito slices with a little oil. Put a large skillet to heat over medium heat. Pass the bonito through the pan, about 20 seconds on each side. Lower the heat, remove the bonito, salt it and reserve.

2. In the same pan, sauté the onion, pepper and garlic for 20 minutes adding a little oil if necessary, until they are well poached. Add the tomato and let it cook for half an hour over a low heat.

3. When it is well undone, pass it through the masher, try it and, if it is acid, add a little sugar.

4. Return the sauce to the pan. The moment you reach the right consistency (it must be thick, but not concentrated), incorporate the slices of tuna to which we will have removed the skin. Leave a minute at minimum heat, remove from heat and cover so that it is done with the heat of the sauce.

It is much better if you let it rest a few hours, removing the thorns and reheating it very soft so that it does not dry out. It can be decorated with a little chopped parsley.