Tuna cebolada

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  • Tuna: 4 slices
  • Tomato to the square: 1
  • Onion slices: 2
  • Paprika: 1
  • Salt: taste.
  • Garlic: 2 teeth
  • Olive oil: taste.
  • White wine: to taste.


Drizzle a frying pan with a drizzle of oil well abundant and let it heat up as well. Place the slices of tuna. Let the aloirar a bit and then put the slices of onion and garlic.

Then, add the tomato and bell pepper cut into strips. Simmer, let the fish establish and join sweet paprika, salt and wine. In five minutes your tuna cebolada will be ready.

Taste it and if you think too dry, add a little more white wine.

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