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Recipe Category: Spanish
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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
- Heat 3 tablespoons of the olive oil in a small saute pan over low heat
- Add the onion and cook slowly until golden brown, about 20 minutes
- Add 1 tablespoon water if the onion starts to stick or burn
- Season to taste with salt and cool to room temperature
- Toast the bread and set aside
- Place a grater over a large mixing bowl
- Halve the tomatoes and rub the cut surface of the tomatoes across the grater until all the flesh is grated
- Discard the skin
- Add the remaining tablespoon of olive oil to the grated tomato and season to taste with salt
- Spread the tomato pulp over the toasts
- Place 1 tablespoon of the onions on top of each, then add 1 tablespoon of the tuna
- Garnish with chives, drizzle with olive oil, and season to taste with sea salt
Full List of Spanish Recipes
Full List of Basque Recipes
Spanish Rice:In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt In a Dutch oven, heat 4 teaspoons oil over medium-high heat Brown chicken, stirring occasionally; Continue Reading →