This recipe is one of my favorites. It is based on the porrusalda, which has been replaced the leeks with tacos of bonito (of those who sell frozen in supermarkets). The ingredients that we need are: 250 g of bonito in 400 potato tacos. 2 leeks. 1/2 onion.

Garlic chopped 200 gr. carrots. BCD is likely to agree. A glass of white wine oil. Salt and pepper. Preparation: In a Pan fry the onion in a little oil until transparent. Add salt and a little bit of garlic chopped the tuna tacos and the FRY a little in the pan until browned. Peel the potatoes and carrots and cut them into cubes of the same size as the dice of tuna.

Pour carrots on the saute of tuna and onion and stir. Add the potatoes. Then, add the glass of wine and water to cover the vegetables completely and bonito. Cook over low heat for 30 minutes. We turn off the fire and let rest a few minutes, before present desserts. We serve in bowls.