Bonito is a medium sized fish related to tuna and mackerel which is in season in the Mediterranean Sea at this time of the year, so very reasonably priced. I bought a couple of thick steaks yesterday. I like to remove the skin and the little bones that divide the north, south, east and west of the steaks, so that I am left with four mini steaks from each slice of bonito. Two of these make a generous portion per person, so of my eight steaks, four went straight into the freezer, and four I cooked at lunchtime.

I fried them in olive oil together with two thinly sliced garlic cloves and had two of them for lunch with grilled vegetables. The other two I let cool and put in a small dish with the cooking juices of oil and garlic, then I put in enough white wine vinegar to come about half way up the fish. I covered the dish and left the fish to marinate in the fridge. Last night I turned the steaks over to ensure that the pickle was penetrating the fish all the way round.

So today I cut up the steaks and served them on a bed of salad using the marinade as a dressing.

The salad consists of a layer of lettuce and purslane from the vegetable garden, roughly diced tomatoes, avocado slices, the first padrón peppers and okra this season in the garden, thinly sliced radish and purple basil leaves. Yummy!