GRANDMA ELVIRA’S TUNA STEW
Dilute a can of tomato paste in a frying pan with oil and pinch of salt. Stir over the heat for a moment, then add the drained tuna (80gr per person) broken into pieces no thicker than a finger; add a handful of capers and Traditional Balsamico Bonini Condiment (one teaspoon for each person): Cook over very low heat for two hours, adding a drop of water from time to time. Do not stir, but shake the frying-pan often to make sure the tuna does not stick to the bottom. Boiled potatoes are the ideal accompaniment.