Tuna on Toast

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

Steps

1. Get the oil hot in a medium pan over low heat and cook the onion for about 30 minutes, until golden brown. If it sticks, add 1 to 2 tablespoons water. Add 1/4 teaspoon sea salt and leave aside. Set a grater over a bowl, rub the tomatoes' cut faces across it and discard their skins. Season it with the remaining ¼ tsp salt. Spread the grated tomato on the toasts, using about 1 teaspoon for each toast. Add the onion and tuna on top and finish with chives.