(Serves 4)

6 tbsp of olive oil

2 garlic cloves, cut into fine matchsticks

3 red onions (about 400g) sliced chinese-style

4 fresh bay leaes

600g fresh tuna loin or monkfish cut in 3cm cubes

2 tsp chopped fresh oregano

350g cherry tomatoes blanched, peeled, quartered & seeded

300g drained cooked judion beans (150g dry weight) or use cooked butter beans or cannellini beans

1 tbsp of sweet red wine vinegar (or any good-quality red wine vinegar with a pinch of sugar)

1. Sautee the garlic matchsticks in olive oil until golden brown (but not burnt), then remove the garlic with a slotted spoon and set aside
2. Add the onions and bay leaves to the still-hot pan with a good pinch of salt & increase to med heat. Cook for 15 minutes, stirring often, until the onions are softened and beginning to brown. Set aside
3. Minutes before you are ready to serve, place a very wide pan over a high heat until smoking. Season the tuna with salt & pepper. Add the remaining 2 tbsp of oil to the pan and sear the tuna briskly on both sides. They will only need a minute or two per side.
4. Add the cooked onions, half the oregano, the tomatoes, beans and vinegar and sauté for a minute more, until everything is warmed through (the tuna should be quite pink in the middle).
5. Transfer to a warm serving dish, sprinkle over the remaining oregano and crispy garlic and serve immediately.

Tuna and Red Onion with Sweet Vinegar