fresh tuna or bonito, approx. 2-1/4 lbs
1 cup olive oil
7 garlic cloves
2 onions, in thick slices or sections
Thinly slice two of the garlic cloves. Season the fish with salt and leave to marinate in the oil with the garlic slices for at least two hours or overnight.
Pour some of the marinade oil into an earthenware dish and fry the fish until lightly browned on both sides. Then add the onion, the remaining garlic cloves left whole, and a couple of rings of chili pepper. Cook over a low heat for about two hours or until tender.
If you prefer to eat the fish cold, cover it with the remaining oil (adding more if necessary) and chill in the refrigerator.
Recipe courtesy of Spain GourmeTour magazine