Bonito with Tomato and Onions
- About 1 ¼ kg fresh bonito or fresh tuna, skin removed and cut into thick slices
- 2 onions, peeled and sliced
- 4 ripe tomatoes, peeled and chopped
- 1 teaspoon flour
- 125 ml white wine
- 1 bay leaf
- olive oil
Put enough olive oil in a skillet to cover the bottom. Add the onion and sauté on med-high until it begins to become transparent; add the flour and the tomatoes and cook a few minutes, then add the wine and bay leaf and let simmer about ten minutes, covered. Add water if it becomes too dry. Then add the bonito and let simmer, uncovered, another ten to fifteen minutes or until cooked through. Salt to taste.
Can be served hot or cold. Serves six.