Tapas Recipes

Basque Tapa of Bonito with Soft Onion and Tomato Spanish

Basque Tapa Of Bonito With Soft Onion And Tomato Spanish

Ingredients

• 4 tablespoons Spanish extra-virgin olive oil, plus more for drizzling
• ½ large onion, thinly sliced
• sea salt to taste
• 8 ½-inch baguette rounds
• 2 ripe plum tomatoes
• 4 ounces Spanish oil-packed bonito tuna, separated into flakes
• 1 tablespoon chopped chives

Method

1. Heat 3 tablespoons of the olive oil in a small saute pan over low heat
2. Add the onion and cook slowly until golden brown, about 20 minutes
3. Add 1 tablespoon water if the onion starts to stick or burn
4. Season to taste with salt and cool to room temperature
5. Toast the bread and set aside
6. Place a grater over a large mixing bowl
7. Halve the tomatoes and rub the cut surface of the tomatoes across the grater until all the flesh is grated
8. Discard the skin
9. Add the remaining tablespoon of olive oil to the grated tomato and season to taste with salt
10. Spread the tomato pulp over the toasts
11. Place 1 tablespoon of the onions on top of each, then add 1 tablespoon of the tuna
12. Garnish with chives, drizzle with olive oil, and season to taste with sea salt