Atún con tomate (tuna with tomato)

Tuna steaks	28 ounces
Lemon juice	1/3 cup
Parsley, chopped	2 tablespoons
Salt	Pinch
Olive oil	2/3 cup
Onion, yellow, finely chopped	1
Garlic	2 cloves
Tomatoes, chopped	14 ounces
Bay leaf	1
Sugar, superfine	1 teaspoon
Thyme, chopped	1 teaspoon
Flour	dusting

1. Combine the tuna, juice, 1 tablespoon of the parsley, salt; marinate for 15 minutes (too long may toughen fish).
2. Preheat oven to 350°F.
3. Heat 1/3 cup of the oil in a saucepan over medium heat, and cook the onion and garlic for 5 minutes, or until softened.
4. Add the tomato, bay leaf, sugar, thyme, and remaining parsley; season to taste, and set aside.
5. Increase heat to high, and cook for 3 minutes, or until the liquid reduces.
6. Heat the remaining oil in a large frying pan over medium-high heat.
7. Drain the tuna, and coat with flour.
8. Cook for about 3 minutes on each side, or until golden, and then transfer to a casserole dish.
9. Cover with tomato sauce, and bake for about 15 minutes, or until the tuna flakes easily.

Recipe from World Kitchen Spain.