Take 1 kg. longfinned tuna, wash and drain it. Make many cuts along the length and put pieces of garlic, mint leaves and pepper grains inside of them. Spread salt, dip in flour and kindly fry it for 10 minutes. Pour ½ glass of white wine and let evaporate. Turn upside down frequently until it soaks up wine. In another pan (with high edges) fry a onion cut into very thin slices and a clove of garlic: when turned golden brown, add the fish (with its cooking sauce) and 400 gr. of tomato pulp. Pour a cup of water, cover and cook for 20-25 minutes from boiling. Serve with the cooking sauce which can be used also for dressing pasta.
