Tuna à la mirotón
- 1 can of tuna
- 1/2 kg. of tomatoes
- olive oil
- black and green olives
- 1 small can of tomato concentrate
- 1 onion
- 2 cloves of garlic
- bay leaf
- salt and white pepper.

Dice the onion and garlic and brown in an earthenware bowl.
Skin tomatoes, slice and fry lightly with the other ingredients.
Cook on slow heat for 1/2 hour. Add pitted olives and tomato concentrate.
1/4 hour before serving, put the tuna into the earthenware bowl. Cook on a very slow heat.
Serve with boiled rice sautéed in oil.
[printable version]

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