Tuna in Red Wine Sauce

Cut the onion into slices and the bell pepper into small cubes. Press the garlic with the back of a knife. Briefly scald the tomatoes, remove the skins, seeds and dice. Heat the olive oil in a pan and sweat the garlic, onions and parsley for a few minutes. Remove the garlic – if possible – as soon as it is golden. Place the tuna slices in the pan, brown on both sides, pepper, salt and remove again. Add the diced peppers and tomatoes to the pan and cook on medium heat for about 5 minutes. Then stir in the red wine and bring to a boil once. Mix in the cilantro and a pinch of sugar. Put the tuna back in and let it steam on low heat for a maximum of 5 minutes.

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