Tuna on ToastSang An
Snacking on this tapa could keep you serene: The omega-3s in tuna may help quell anxiety. Seek out pole-and-line-caught bonito tuna; it's safe to eat and sustainable.
Recipe information
Yield
Makes 8 servings
Ingredients
1
tablespoon extra-virgin olive oil (preferably Spanish)
1
medium yellow onion, thinly sliced
1
/2 teaspoon sea salt, divided
4
plum tomatoes, halved lengthwise
1
baguette, cut into 16 slices (1/2 inch each) and toasted
1
can (6 ounces) Spanish oil-packed bonito tuna (such as Ortiz), drained and flaked
1
tablespoon chopped fresh chives
Need to make a substitution?
Preparation
Heat oil in a medium pan over low heat. Cook onion until golden brown, about 30 minutes. (Add 1 to 2 tablespoons water if onions stick.) Add 1/4 teaspoon sea salt; set aside. Place a grater over a bowl. Rub cut surfaces of tomatoes across grater. Discard skins. Add remaining ¼ tsp salt. Spread grated tomato over toasts (about 1 teaspoon per toast). Top with onion and tuna. Garnish with chives.
Nutrition Per Serving
Per serving (2 toasts): 118 calories
2.9 g fat
(0.3 g saturated)
15.4 g carbohydrates
0.6 g fiber
8.5 g protein
#### Nutritional analysis provided by Self