Ventresca Tuna and Serrano Spanish Ham with braised oinions in a toast
- 1/2 cup olive oil
- 2 tbsp sugar
- 1/2 cup dry white wine
- 1 lb onions
- 8 slices crusty bread
- 1 can ventresca tuna in olive oil (very important 'in olive oil')
- 8 thin slices of Spanish Ham (from Teruel is better)
- Modena vinegar
- Sea salt
First step, because it takes time to prepare, slice onions finely and cook in a covered pan for an hour with olive oil and sugar. The key is a very low heat. Then add the white wine and cook uncovered over low heat fo 30-45 minutes, until you see it begins to caramelize.
Second step: toast slices of bread and spread with the caramelized onions. Then cover with a medium size slice of Spanish Serrano Ham. Cover all with ventresca tuna.
Finally, sprinkle with a few grains of salt and a drop of Modena Balsamic vinegar. Serve.
Tip: onions hotter the better.
Sure you and your guests will enioy this real Spanish tapa recipe!