Ventresca Tuna & Jamón Serrano on Toast with Braised Onions

Tosta de Ventresca de Atún y Jamón Serrano con Cebollas Estofadas

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.

Servings: 4

Prep Time: 30 min. [PT30M]

Cook Time: 2 hours [PT2H] or 45 minutes if you use a microwave


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


- 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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