Make slits in the tuna
at regular intervals and fill with garlic slivers. Sprinkle with cardamom.
In heavy sauté
pan, cook onion over medium heat in oil until translucent. Add tuna and
brown on both sides.
Stir in tomato. Season
with salt to taste. Cover and cook on medium-low heat for 20 minutes,
turning gently once. If sauce becomes dry, add water.
Pour vinegar over fish,
sprinkle with oregano, and season with pepper to taste. Cook for another
15 minutes or until fish is cooked through.
Let fish cool, then cut
into slices, put on serving platter and spoon sauce over it.
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