2 fresh tuna steaks with a thick finger, 2 sliced onions, 1/2 red pepper to strips, 1 bay leaf, 2 cloves garlic, minced 5 peeled ripe tomatoes, 1/2 cup white wine, 1 lemon, olive oil, salt, pepper and sugar.
Begin by seasoning the steaks with salt, pepper and can water with a few drops of lemon, marinating for 30 minutes. Saute the onion, garlic, bay leaf and pepper in a frying pan, stirring until the onion is brown. Add diced tomatoes. Stir well the preparation, after a few minutes pour the white wine. Season with salt and pepper and let it cook over low heat to form a consistent sauce. Add the steaks to this mixture and cook for about 12 minutes.
If necessary, pour a pinch of sugar to cut the acidity of the tomatoes. Served with fried potatoes.