Bonito recipe in partridge sauce with tomato sauce

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:

1. 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.
2. 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.
3. Add the fish and season with the herbs, also adding the cloves, peppercorns and bay leaf. Salt and cover the casserole for 15 minutes.
4. 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.
5. Accompany the fish with this very hot sauce; this dish should be left to rest for two or three days.
6. To make it canned, use a sterilized jar, first placing the fish and then covering it with the strained oil.