Ingredients (per person)
Tomato paste, 1 can
Drained tuna, 80g
Extra virgin olive oil, as needed
Salt, as needed
Capers, as needed
Water, as needed
Bonini Condiment Maturo, 1 teaspoon
Method
Dilute the tomato paste in a frying pan with oil and a pinch of salt. Stir over the heat for a moment, then add the drained tuna broken into pieces no thicker than a finger; add a handful of capers and Bonini Condiment Maturo. Cook over very low heat for two hours, adding a drop of water from time to time. Do not stir but shake the frying-pan often to make sure the tuna does not stick to the bottom. Boiled potatoes are the ideal accompaniment.
