This simple tapas offering is from Spain's Basque region, where it is typical bar food. This version, from Jose Andres' cookbook, "Made in Spain," combines crunchy bread, soft onion and meaty tuna.
The recipe calls for Spanish-style oil-packed bonito tuna, but any oil-packed canned tuna will be fine.
BASQUE TAPAS OF BONITO WITH SOFT ONION AND TOMATO
Recipe from Jose Andres' "Made in Spain" (Clarkson Potter, 2008). Start to finish: 30 minutes.
INGREDIENTS:
4 tablespoons Spanish (or other) extra-virgin olive oil, divided, plus extra for drizzling
1/2 large yellow onion, thinly sliced
Sea salt, to taste
8 1/2-inch baguette, cut into rounds
2 plum tomatoes
4 ounces Spanish oil-packed bonito tuna, separated into flakes
1 tablespoon chopped fresh chives
DIRECTIONS:
In a small saute pan over low, heat 3 tablespoons 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.
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.
Makes 4 servings.
