- 3 steaks of tuna
- salt
- olive oil - 4/5 spoonfuls
- 4 table spoons of flour
- 2 eggs (beaten)
- 10 tablespoons of tomato sauce (see our recipe)
- 1 clove of garlic
- 3/4 of a glass of white wine
- half a glass of water
- a bay leaf
- a handful of parsley
Heat the olive oil under medium heat. Cut the tuna diagonally until you get 6-ish thin slices from each stake. If they are very small you can 'hammer' them a bit with a glass or a cup so that they become bigger (and thinner). Salt them. Coat them with flour and then with the beaten eggs. Fry them for a couple of minutes on each side until they become golden.
Put the fried stakes on a pan. Add the tomato sauce and the bay leaf and heat it all for 3-4 minutes. Separately mash the garlic in a pestle and mortar. Add the wine and add it all to the tuna and tomato pan. Add the water and the parsley and let it all bubble for 5-7 minutes so that some of the sauce evaporates and all the flavours mix.
This dish is better if you prepare it the day before you are going to eat it.
If your children are like mine they may not touch the raw tuna, but they were happy to help with the sauce.
