I'm in the middle of one of my bad cycles again and I'm trying really hard to get stable-I was hoping a week of nothing but plain cereal and toast wasn't gonna be necessary,but looks like it might.In the meantime,here's my first contribution to the board and it's just a fantastic lunch or dinner and just great for the brown bag bunch.This is so easy you won't believe it and so delicious you'll be amazed.It's not as FAST a dish as you'd think looking at the ingredients,though-but it's worth the small effort involved,trust me.
1 6 oz can of solid white albacore tuna,VERY well drained in a sieve
1 medium to large yellow onion(I like a lot of onion in mine,depending on what shape I'm in that day)
2 1/2 tablespoons of extra virgin olive oil(ABSOLUTELY CRITICAL you use the good stuff for this,no grade less will do)
1 long portugease loaf bread about 8-12 inches long(I forget the exact name of it,but you can get it in any good bakery or supermarket now that has portuguese bread.If you can't get it,use good Italian or French bread-but take it from me,the port bread is essential for the dish and it's much better with it.Do try hard to get some for this.)
1 large bag of Baked Ruffles potato chips
While the tuna is draining,slice the onion into pieces as small and even as you can cut BY HAND with a thin,sharp knife-about 1/8th inch thick and 1/2 inch long at most.(The fineness of the onion pieces is important-I find this breaks down a lot of the insoluble fiber.)Now using a good nonstick frying pan,put it over LOW heat for 15-20 seconds.Then take a pastry brush and using 1/2 tablespoon of the oil,"paint" the pan until the entire surface is coated with oil very thinly.Save whatever oil's left and put it back with the rest.Toss the onions into the coated pan OVER LOW HEAT ONLY and cook the onion fragments SLOWLY until brown and very soft-watch to make sure they burn as little as possible.(Yeah,I know,this will take awhile,10-20 minutes depending on your pan and the onion fragments-but trust me,it's worth it.Not only do the onions come out wonderfully sweet,but between the fine chopping and the slow cooking,this virtually eliminates all the insoluble fiber.)When the onions are done,remove to a small plate.Now take the drained tuna-disgarding the liquid-and place it in a small bowl with the onions and mix throughly with the remaining olive oil.Let it stand for 5-10 minutes.While that's going on,slice the port bread lengthwise without slicing all the way through( like a hot dog bun). Toast the roll in either a broiler,oven or toaster oven until light golden brown and crunchy-careful not to burn it.Open the warm toasty roll and spoon in the tuna mixture,slathering it the length of the roll.Serve with a small bowl full of baked Ruffles on the side.This is so good you won't believe it and worth the time,trust me.It serves 1-2 people depending on how hungry they are.
Hope to have more recipes soon,but I hope this quickie gets rave reviews-it's one of my favorite lunches since I came up with it.