Season the diced tuna with a pinch of salt and pepper. Set aside
Peel the onions and cut them into long, thin strips (julienne). Peel the garlic and cut them into slices. Set aside.
In a low skillet or saucepan, put 6 tablespoons of oil, sear the diced tuna 60 seconds on each side, leaving the inside raw. Set aside
In the same pan, add 4 tablespoons of oil and brown the garlic. Then add the onions, bay leaf and salt. Leave on medium heat 20-30 minutes.
When the onions are tender, raise the heat and add the vinegar, wait for it to evaporate stirring well
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