Fresh Tuna
7tbsp olive oil
2 onions, chopped
3 garlic cloves, minced
2 1/4lb fresh tuna, in large chunks with skin and bones removed 1kg
5 tomatoes, peeled and chopped
3 pimientos, cut in strips
1/4tsp cayenne
2tbsp parsley, finely chopped
2 bay leaves
1tsp salt
1cup white wine 1/2pt/280ml
2cups fish broth water 1pt/560ml
1 1/2lb potatoes, in large chunks 675g Heat the oil in a large earthenware casserole and saute the onion and garlic over a low heat until the onion is tender. Add the fresh tuna, tomatoes, pimientos, cayenne, parsley and bay leaves. Season with salt.

Turn carefully. Pour over the wine and fish broth. Add the amount of water needed to cover the ingredients.

Simmer, covered, for 1 hour. After 40 minutes, add potato chunks. Season to taste.

Serve in casserole with fresh crusty white bread.