Stewed tuna with tomatoes

Sprinkle salt and white pepper on both sides of the tuna.

Cut eggplant into 2cm cubes, lightly sprinkle salted and leave for a few minutes to remove any moisture. Wipe off any moisture that comes out with kitchen paper or something and fry it in deep frying oil heated to about 170°C for 1-2 minutes. Remove onto a net and drain the oil.

Cut the red, yellow paprika and onion into 1cm cubes.

Heat a frying pan with olive oil and add the garlic that has been pounded with a knife and fry. Once the aroma comes out, add the red paprika, yellow paprika, and onion and slowly fry over low heat. Along the way, add loosened hawk claws.

After stir-fry for about 5 minutes, add the basic tomato sauce and vegetable soup and stir-fry. Add oregano, Italian parsley and coarsely chopped basil and mix together.

Add the fried eggplant and the seasonings [A] and fry them further. The estimated stir-fry time is about 10 minutes in total.

Sprinkle olive oil in another frying pan, add the tuna meat and cook. Turn it over in 30 seconds, cook for another minute and then remove it into a batter. The baking time varies depending on the thickness of the fillet, but keep the baking time short so that it doesn't cook too much.

Place [6] in a bowl and place sauteed tuna on top. Topped with baby leaves, poured with olive oil and Italian parsley.