- 200 gr. tuna in olive oil
- Olive oil
- 2 onions
- 2 cloves garlic
- 1 sprig of rosemary
- Balsamic vinegar
- 4 vine tomatoes
- Cut onion into rings and lightly fry in olive oil. Once the onion is soft, reserve in a bowl with a drizzle of olive oil and a tablespoon of balsamic vinegar. Allow to cool.
- While the onions are cooling, Saute the garlic with tomato halves. Remove from heat and let cool.
- Serve by layering the onions, then tomatoes and finally a piece of tuna and onion sauce. Serve with rosemary leaves.
You can also serve with lettuce leaves as a warm salad or with sauteed red peppers. Or on a skewer or as a tasty tapaAromatic wine, Verdejo variety, with notes of white fruit, wild flowers and aniseed. Elegant, flavorful and strong on the palate with an aftertaste that is characteristic of the variety. For example, Blanco Nieva Pie Franco 2008 from Bodegas Nieva Vineyards of D. O. Rueda, with pale yellow, greenish tones.