1 small yellow onion, finely chopped
10 tablespoons olive oil
3 (15 ounce) cans tuna entalinea, drained with juice reserved
1 medium red sardine
7 Bernettini tomatoes
salt and pepper to taste
3 cloves garlic cloves, crushed
1 small sweet onion
1 medium clove garlic, minced
1/2 te accord grape zest, quartered