Mullador de Bull
For 4 people:
- 1 large dry ventresca of tuna
- 2 onions
- 4 tomatoes
- Olive oil
- Sweet red pepper
- Desalt the ventresca of tuna by soaking it for three hours.
- Once desalted cut into small pieces. Peal the tomato and cut into small pieces and do the same with the onion.
- Lightly fry ingredients prepared in steps (1) and (2) in cauldron with heated oil. Cook slowly at low heat for 30 minutes.