Granny Elvira’s Tuna Stew
Proposal of an ancient producer family
Method
Dilute 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 (80 gr per person) broken into pieces no thicker than a finger; add a handful of capers and Traditional Balsamic Vinegar (one teaspoon for each person). 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.