Cape Tuna Potjie

Potjie No: 1 and 3
Serves: 6
Cooking Time: 1 hour

Ingredients
1 kg fresh tuna steaks (20 mm thick)
50 ml olive oil
1 medium onion, chopped
2 cloves garlic, crushed
30 ml sultanas
125 ml dry white wine
4 tomatoes, skinned and chopped or 1 x 410 g can tomatoes, chopped
4 medium potatoes, thinly sliced
5 ml salt
Freshly ground black pepper to taste
200 g black olives, stoned
15 ml almonds (optional)
10 ml capers

Method
Heat oil in larger potjie.
Lightly fry tuna steaks a few at a time.
Add onion and garlic and sauté until transparent.
In the meantime, soak sultanas in wine and allow to stand until swollen.
Heat wine and sultanas in smaller potjie and add to fish.
Add tomato.
Arrange potato slices on top of fish and season with salt and pepper.
Sprinkle olives, almonds (if using) and capers over fish.
Cover with lid and simmer slowly for 30-40 minutes or until fish and potatoes are cooked.
Add a little fish stock if necessary.