Clean and dry the fish, then cut it into medium-size pieces.
In a clay pot, put 3 tablespoons of oil and the minced onions. Sauté over low heat until the onions become translucent. Then add the white wine, a tablespoon of fried tomato and the stock cube. Cook for 10 minutes.
Add the pieces of albacore, sprinkle the minced parsley and let the fish cook slowly until the meat takes on a whitish colour. Serve hot.