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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
1. 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 1/4 tsp salt. Spread grated tomato over toasts (about 1 teaspoon per toast). Top with onion and tuna. Garnish with chives.
2. 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
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