Instructions: With this recipe, we recall the Arab origins of Sicily.

Cut fresh tuna steak slices about 3/4 of an inch thick.

Let them soak in red wine a few minutes, then coat with flour.

Arrange the tuna steaks in a buttered pan. Place a few fresh mint leaves on top. Add finely chopped onion and a bit of chopped parsley. Cover the tuna with a layer of potatoes sliced as thin as possible. Add salt and pepper.

Pour in the wine in which the tuna was soaked, add just a little water (pochissima), cover, and cook over a very low flame for 20 to 25 minutes or until the potatoes become creamy. Continually shake the pan.

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