Tuna fish al ragł

Serves 6:
700 g tuna fish
1 glass vinegar
some cloves
1 onion, minced
oregano
7 tomatoes, cut into pieces
2 garlic cloves, cut into slivers
1/2 glass wine
salt and pepper
extra-virgin olive oil

Insert the garlic slivers and the cloves in the tuna steak. Put the onion in a pan and fry slowly in hot oil until brown, then add the tuna and brown, sprinkling with wine. Add the tomatoes, and season with salt, pepper and a pinch of oregano. After 15 minutes, pour the vinegar, low the heat and cook until done. Serve cold.

Serve this dish with Schietto Chardonnay served at 14°
or a Rosso Virzì served at 18°