THE TUNA
In a large skillet (12 ½ inch wide) place the ¼ cup of oil and over a high heat fry the slices of tuna fish cooking it 2 minutes on each side. Fry the tuna in batches and use a large spatula when turning it; set aside in a large plate and sprinkle with some salt.

THE SAUCE
Discard frying oil and in the same skillet, over a medium heat place ¼ cup of olive oil and the onion. When the onions are golden in color, add in the peeled tomatoes whole, the mint, salt and pepper to taste. Bring to a boil, lower the heat and simmer it for 10 minutes, turning it occassionally.

THE ASSEMBLY
Place the tuna fish on top of the sauce and scoop some of it on the top. Increase the heat to high. Add the wine and when it evaporates, (1 or 2 minutes), adjust for salt, and lower the heat to a simmer. Cook until the sauce reaches a good consistency. Place in a serving dish, scoop some sauce on top, and garnish with mint sprigs.

I suggest using the extra sauce for coupling the tuna with an uncomplicated pasta dish. Cook one pound of pasta al dente, and while the pasta is cooking, prepare a mixture of ½ cup of finely minced basil and ¼ cup of olive oil. When pasta is cooked, drain the pasta and reserve a cup of the cooking liquid. Return the pasta to cooking pot, toss it with the basil-oil mixture, add some cooking water if needed, combine into pasta ½ cup of grated cheese (a young pecorino or Parmigiano),  and serve in individual portions topped with some of the tuna sauce. Add a salad dressed with lemon juice and olive oil to contrast with the sweetness of the main dish. Complete your dinner with a bottle of Nero di Avola wine or with a Californian Pinot Noir that also can be served as “aperitivo”.