Basque Tapas of Bonito With Soft Onion and Tomato

4 tablespoons Spanish (or other) extra-virgin olive oil, divided, plus extra for drizzling

½ large yellow onion, thinly sliced

Sea salt, to taste

81/2-inch baguette, cut into rounds

2 plum tomatoes

4 ounces Spanish oil-packed bonito tuna, separated into flakes

1 tablespoon chopped fresh chives

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.

Serves four.

Cook's note: The recipe calls for Spanish-style oil-packed bonito tuna, but any oil-packed canned tuna will be fine.

"Made in Spain" by Jose Andres (2008, Clarkson Potter)