Bonito steaks in tomato and capers with potatoes

Ingredients

For 1 serving

• Bonito170 g
• Canned peeled tomatoes180 g
• Capers6 g
• Onion40 g
• Potatoes200 g
• Extra virgin olive oil12 g
• Dried oreganoto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

Method

1. Put a pan of water on to boil. Peel the potatoes and cut into roughly 3 cm chunks; when the water boils, salt it and cook them over medium heat for 15 minutes, until a fork goes through easily; drain.
2. Meanwhile peel and chop the onion; rinse the capers.
3. In a wide frying pan heat the oil over medium heat and soften the onion for 4–5 minutes, until translucent.
4. Add the crushed peeled tomatoes, capers, oregano and a pinch of salt and cook over medium-low heat for 10 minutes, until the sauce thickens.
5. Season the bonito steaks with salt and pepper, lay them in the sauce, cover and cook for 8 minutes, turning once, until opaque right through.
6. Serve the bonito with the sauce and the potatoes.