Ingredients to make Bonito in partridge sauce with tomato sauce:
- 1 slice of tuna of 700 g
- 2 medium carrots
- 2 shallots
- 1 red tomato
- 2 garlic cloves
- 1 turn
- 1 glass of olive oil
- 1/2 cup of mild vinegar
- 1 teaspoon aromatic herbs (thyme, oregano, rosemary)
- 2 nails
- 4 black peppercorns
- a bay leaf
- salted
How to make Bonito in partridge sauce with tomato sauce:
- Clean the fish removing the skin and bones and leaving the meat in four pieces. Peel the carrots, the shallot, the garlic and the turnip.
- Seed the tomato and remove the skin, put everything together and whole in a heavy-bottomed casserole with the oil; Heat over low heat and cook for 10 minutes.
- Add the fish and season with the herbs, also adding the cloves, peppercorns and bay leaf. Salt and cover the casserole for 15 minutes.
- Water with the vinegar and cook over a very low heat for approximately 15 minutes. Before serving the dish, pass the sauce through a chinoiserie, leaving the carrots whole.
- Accompany the fish with this very hot sauce; this dish should be left to rest for two or three days.
- To make it canned, use a sterilized jar, first placing the fish and then covering it with the strained oil.