750gr of tuna for stupeta, 2 onions, 500gr of reddish but hard tomato, 1 green pepper and 1 red, 5dl of olive oil, 2,5dl of vinegar.
The tuna mackerel is characteristic and highly appreciated by the residents of Vila Real de Santo António and will have arisen from the use of the less noble parts (usually muscle shavings) that were salted and that are still currently
commercialized. Start by dipping the required amount and then rip the tuna strips by hand, removing a few white threads that give the meal a bitter taste. Wash in abundant cold water and squeeze very well, squeezing it with your hands. Wash and squeeze as often as necessary to remove excess salt from the tuna. After very well squeezed arrange in a bowl, join the onions, the tomato and the peppers cut to the cubes. Pour everything with the olive oil and vinegar and stir very well. Store in a refrigerator or in a cool place for at least two hours.