Spanish Tuna with Tomato Sauce | Atún con tomate

Rinse the fresh red tuna, pat dry with paper towels, and cut into larger cubes, about 3-4 cm in size. Season with fine salt and freshly ground black pepper.

Peel the yellow onion and dice finely. Deseed the kapia pepper and cut into thin strips or cubes. Peel and crush or finely mince the garlic cloves.

Heat 2 tablespoons of extra virgin olive oil in a deep frying pan over high heat. Add the tuna cubes and sear all sides for 1-1.5 minutes until a nice crust forms, but the inside remains pink and juicy. Remove immediately onto a plate and set aside to rest.