Ingredients to make Fresh tuna en cocotte:
- 800 g of fresh tuna
- 800g onion
- 400g ripe tomatoes
- 2 dl of olive oil
- 1 glass of white wine
- 2 garlic cloves
- salted
- Pepper
How to make Fresh Bonito en cocotte:
- In an earthenware casserole, first sauté the onions cut into julienne strips and the crushed garlic over a low heat, and then add the diced tomatoes.
- When the vegetables are soft, add the tuna in medallions, having removed the dark part.
- We water with the white wine, season with salt and pepper and let it boil until the bonito begins to cook.
- Bonito is done right away and if it overcooks it dries out.
- Cooking with the bonito should be done with the casserole covered and it will take approximately 6 minutes, depending on the thickness of the fish.
- We can present the tuna in the clay pot, to make it more attractive.
