Pan de Tomate with Caramelized Onions and Tuna Recipe
Yield: 4 appetizer servings
Ingredients:
2 tablespoons Essential Pantry Rice Bran oil
1 large yellow onion, halved and thinly sliced widthwise
Fine Sea Salt
Essential Pantry Black Tellicherry Pepper, freshly ground
1 artisan baguette, sliced into ½” rounds
1/3 cup Extra Virgin Olive Oil + additional to drizzle
2 large garlic cloves, peeled
2 large ripe tomatoes
4 ounces Ortiz Bonito Del Norte Tuna, separated into large flakes
1 tablespoon minced chives
Preheat oven to 400 F.
Ingredients:
1. Heat the rice bran oil in a large sauté pan over low heat.
2. Add the thinly sliced onion and cook slowly until golden brown, approximately 20-30 minutes. Add a couple of tablespoons of water if the onion starts to stick or burn.
3. Season to taste with sea salt and black pepper. Reserve and let cool to room temperature.
4. Brush the cut baguette slices lightly with the rice bran oil and bake until lightly golden.
5. Rub each toast very lightly with the garlic clove 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 the flesh is grated. Discard the skin.
8. Add 1 tablespoon of extra virgin olive oil to the tomato pulp and season lightly with sea salt and black pepper.
9. Spread a little of the tomato pulp over each of the toasts,
then place 1 tablespoon of caramelized onion on top of each,
then add 1 tablespoon of the tuna garnish with minced chives,
drizzle with additional olive oil,
and season lightly with sea salt.
Serve immediately.
