Mullador de Bull

Ingredients for 4 people:

• 1 large dry ventresca of tuna
• 2 onions
• 4 tomatoes
• Olive oil
• Sweet red pepper

Preparation

Desalt the tuna belly by soaking it for three hours and, once desalted, chop it into small pieces. Peel the tomatoes and chop them finely, and do the same with the onions. Sauté the ingredients in a pot with hot oil, and then simmer at very low heat for roughly 30 minutes.