Tuna in tomato sauce

1. Peel and chop the onions. Peel and chop the tomatoes. Peel and crush garlic Ingredients: Instructions

1. Peel and chop the onions. Peel and chop the tomatoes. Peel and crush garlic. Preheat the oven to 160 degrees. Sprinkle the lemon juice on the tuna on both sides and put them for an hour in the refrigerator. 2. Preheat 3 tbsp. olive oil over medium heat in a skillet and add the onion. Pass 15 minutes until it blushes. Stir while frying, so that the onion is cooked evenly. In a saucepan, heat a little water. 3. In the skin of each of the tomatoes, make an incision, put them in a pan with hot water and leave for 40 seconds, then pour out the water and rinse the tomatoes under running water. Peel off and cut into 4 parts. Cut into small pieces. 4. When the onion is cooked, put it on the bottom of the refractory, season with salt and pepper, top with tomatoes. Top with garlic, cumin and bay leaves and put in the oven for 20 minutes at a temperature of 160 degrees. 5. When the tomatoes are half ready, remove them from the oven, add capers, mix and lightly press down with a spoon to squeeze out the juice. Put back in the oven. 6. 5 minutes before the tomato is ready, heat 1 tbsp. olive oil in a skillet at maximum heat. Add the tuna and cook for 20 seconds on each side. Finished tomatoes removed from the oven, pour 2 tablespoons. olive oil and put the tuna on top. Put the form back in the oven and bake for another 15 minutes. 7. Serve on heated plates. Garnish with green beans and fresh potatoes. Bon Appetit!

Servings: 4