Preparation

Cut the tuna into steaks, and the tomato, garlic and onions into slices.

In a clay skillet, half the onion portion, then half the tomato portion and the garlic.

On top are tuna steaks that are seasoned with salt, pepper and bay leaf.

Cover with the remaining onion and remaining garlic and tomato.

Spread the lard on top and sprinkle with olive oil.

Add the cloves, cover the skillet and cook the steaks over a low heat.

Halfway through cooking, the lid of the pan is lifted and supported by a wooden spoon to keep the lid slightly raised.

Let it be ascertained.

Can be served with boiled potatoes, rice or French fries

Ingredients

  • 750 g of fresh tuna;
  • 500 g of ripe tomatoes;
  • 2 garlic cloves ;
  • 3 onions;
  • 2 cloves;
  • 1 bay leaf;
  • 1 tablespoon of lard;
  • 2 tablespoons of olive oil;
  • salt and pepper