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Home / Recipes / Appetizers & Tapas / Ventresca Tuna & Jamón Serrano on Toast with Braised Onions

Ventresca Tuna & Jamón Serrano on Toast with Braised Onions - Tosta de Ventresca de Atún y Jamón Serrano con Cebollas Estofadas

Ventresca Tuna & Jamón Serrano on Toast with Braised Onions

A modern recipe that combines the slight sweetness of braised onion with flavorful ham and delicate ventresca tuna. A vibrant touch of good vinegar is the finishing touch.


Makes 4 servings.

Prep Time: 30 min.

Cook Time: 2 hours or 45 minutes if you use a microwave

4 Star Rating
Average Customer Rating: 5 out of 5
based on 1 reviews

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Ingredients:

1 - 1/4 lb onions
1/2 cup oil
2 tbsp sugar
1/2 cup dry white wine
4-8 slices crusty bread
1 can ventresca tuna fish in olive oil
4-8 very thin slices of Jamón Serrano
A few grains of sea salt
A few drops of sherry vinegar

Preparation:

- Finely slice the onion and cook over a very low heat in a covered pan for one hour (or in the microwave for 15 minutes) with the oil and sugar.

- Add the wine and cook uncovered for almost an hour over low heat until it begins to caramelize. (If you can do this the day before, the flavors will blend better.)

- Toast the slices of bread and spread with a layer of hot glazed onion. Cover with a slice of ham. Add 2 strips of belly tuna then sprinkle with a few grains of sea salt and 2-3 drops of sherry vinegar. Serve. The toast and the glazed onion should be very hot so that the ham fat melts a little.


Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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THIS RECIPE FEATURES:

Ventresca Tuna - Belly Fillets in Olive Oil, 4 Oz
Ventresca Tuna - Belly Fillets in Olive Oil, 4 Oz
  • Tender ‘ventresca’ belly fillet
  • From line-caught Bonito del Norte tuna
  • Incredibly mild and tender
  • Serve on salads or as a tapa
All Natural
Rated 4.5 Stars
$22.95 SE-21
Classic Paella
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Recipe Reviews for Ventresca Tuna & Jamón Serrano on Toast with Braised Onions
Add a Review

JoeTaos  5 Star Rating
"This is our go-to appetizer. The lengthy braising of the onions is amply rewarded: they are sublime! A great starter for any Spanish or Italian meal."