Tinned Tuna in Bologna-Style Sauce

Ingredients

• 150 g tuna in oil (sott'olio)
• 1/2 count small onion
• 1/4 clove garlic
• 2 rib white celery
• carrot
• 1 handful parsley
• 3 spoonful oil
• 15 g butter
• 1/2 count lemon
• water

Instructions

1. Boil a 150 g piece of tuna in oil gently half an hour, changing the water three times.
2. Make a fine battuto of onion, garlic, white celery, carrot, and parsley; cook in oil and butter, then stop with a little water and boil briefly.
3. Slice the cold tuna thin and layer it in a pan with the sauce and pieces of butter.
4. Bring to a boil to melt the butter, squeeze half a lemon over, and serve hot.