from Refugio da Vila, Portugal

• 2 pounds fresh tuna filets
• 4 large garlic cloves, peeled and slivered
• 1/3 cups olive oil [good quality]

• 3 small yellow onions, peeled and thinly sliced
• 2 large garlic cloves, peeled and minced
• 1 large lemon, thinly sliced
• 2 large bay leaves, crumbled
• ¼ cup chopped fresh cilantro
• 2 tablespoons minced parsley
• 1 teaspoon freshly ground black pepper
• 2/3 cup olive oil [good quality]
• 1/3 cup cider vinegar

Slice the tuna ½ inch thick, then cut into 1 ½ inch squares; set aside. 

Sauté the garlic slivers in the 1/3-cup olive oil in a large heavy skillet over lowest heat 25 minutes; with a slotted spoon, remove and discard the garlic.  Sauté the tuna pieces in the garlic-oil in 2-3 batches, allowing about 2 minutes per side.

Arrange one third of the tuna one layer deep in a 9x9x2 inch baking dish, then top with one third of the onions, garlic, lemon slices, bay leaves, cilantro, parsley and pepper.  Repeat the layers twice, pour in the olive oil and vinegar, cover and chill at least 24 hours. 

Serve cold with cocktails or as the main course of a light lunch.  Makes 4 to 6 servings.