Lemon pickled bonito (skipjack tuna)

• 1 bonito, in fillets
• 1 carrot, sliced
• 1 onion, sliced
• 6 garlic cloves
• 1 lemon
• 2 bay leaves
• 1 glass white wine
• 1/2 glass vinegar
• 1 large glass water
• 5 spoons spoons olive oil
• 1 tsp. sweet paprika
• to taste Salt and pepper

1. Get all the ingredients together, wash and slice when necessary.
2. Put the oil in the pan and quickly fry the tuna, side up, side down.
3. Save on a plate.
4. Put the carrots, onions, two slices of lemon and garlic cloves in the same pan over a moderate heat for 4-5 minutes, stirring all the time
5. Add the bayleaves and paprika and stir for another couple of minutes
6. Add the wine, vinagre, juice of remaing lemon and water, cover and leave over a low heat for 10 minutes
7. Add the tuna fillets and leave for another 5 minutes, this time without covering
8. Transfer the tuna fillets to a serving dish and put the heat up so as to reduce the sauce.
9. Taste, and add salt and pepper and maybe a little bit of sugar (depends on vinagre and lemon acidity).
10. Stir.
11. Add liquid to the bowl.
12. Serve and enjoy :-)
13. Leftovers keep for up to a few days in the fridge.
14. I added a few fresh coriander leaves and we had it cold with salad for dinner.

bonito, carrot, onion, garlic, lemon, bay leaves, glass white wine, glass vinegar, glass water, olive oil, sweet paprika, salt

Taken from cookpad.com/us/recipes/276612-lemon-pickled-bonito-skipjack-tuna (may not work)