Jose Pizarro served up tasty gadira tuna chop with tomatoes and caramelized onions on Sunday Brunch.

The ingredients are: 75-100ml extra-virgin olive oil, plus extra to serve, Sea salt and freshly ground black pepper, 4 large onions, finely sliced, 1 bay leaf, 3 very ripe tomatoes, Few sprigs of fresh oregano, leaves stripped and 300g (10½ oz) sushi-grade tuna.

See recipes by Jose in his book titled: The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home available from Amazon now.