Monday, May 10, 2010

Tuna Tapas!

Yes I know these are meant to be appetizers served with cervezas and company. I made them as a dinner for one after a stressful day at work, just as good.

4 Tablespoons Olive oil
1/2 large yellow onion, thinly sliced
Sea salt, to taste (or kosher)
8 1/2-inch baguette, cut into rounds (tortillas cut in half and folded works just as well, and easier)
2 plum tomatoes or 1 small tomato
4 ounces tuna
1 tablespoon chopped fresh chives

In a small saute pan over low, heat 3 tblspoons of the oil. Add the onion and cook slowly until golden brown, about 20 minutes. if the onion starts to stick or burn, add 1 tablespoon of water. Season with salt, then let cool to room temperature.

Toast the bread, then set aside.
Place a grater over a large bowl. Halve the tomatoes and rub the cut sides across the grater until all the flesh is grated. Discard the skins. Add the remaining tablespoon of olive oil to the tomato, mix, then season with salt. (A little bit of paprika does wonders too)
Spread the tomato pulp over the toasts. Place 1 tablespoon of the onions on each, then top with 1 tablespoon of the tuna flakes. Garnish each with chives, then drizzle with oil and season with salt.
Start to finish: 30 minutes
Servings: 4

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