Tuna Pissaladiére

     The reward of surviving a Minnesota winter, for me, is dining alfresco during the summer months.  It means Salade Nicoise with my garden's haricot verts, roasted beets, French tomato tarts, and Insalata Caprese, just to name a few; and all served with a chilled French Rosé. 
     That type of dining has come to an end, for the most part.  But there is always hope that one more day of Indian Summer will come along, and allow us one more relaxed meal on the patio before the fountain is drained and the outdoor furniture relegated to storage.
     This Tuna Pissaladiére will make a perfect alfresco luncheon, along with a green salad, and that glass of rosé.  A 70 degree day is predicted for early this coming week.  I'll caramelize the onions and roast the red peppers this weekend, allowing a quick assembly of the pissaladiére, to enjoy on that upcoming (and hopefully not last) day of Indian Summer.

             >Tuna Pissaladiére<

                                   recipe Sunset Magazine | August 2012

• 2 pounds onions, thinly sliced lengthwise
• 1 1/2 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• 1 sheet frozen puff pastry (14-ounce package), preferably all-butter Dufour
• 12 ounces roasted red peppers, cut into strips
• about 1/2 cup Nicoise olives, pitted
• 2 tablespoons drained capers
• 4 ounces good quality canned tuna in olive oil, drained

1.  Cook onions in oil in a large skillet over medium heat until soft, stirring often for about 8 to 10 minutes.  Reduce heat to low and cook, stirring occasionally, until the onions are a deep golden brown.  This should take about 45 minutes.  Stir in the thyme, salt, and pepper; set aside to cool.
2. Preheat oven to 400˚F.  Line a baking sheet with parchment paper and place the sheet of puff pastry on top.  Bake on the middle rack of the oven until puffed and golden brown, about 18 to 20 minutes.
3.  Spread the caramelized onions over the pastry, leaving a 1/2-inch border. 
4.  Make a grid pattern over the onions with the roasted red peppers.  Place 2 Nicoise olives in the center of each grid, then sprinkle the entire pissaladiére with the drained capers.
5.  Flake the tuna and scatter inside the grids, and return to the oven for an additional 10 to 15 minutes.  Garnish with additional fresh thyme leaves and serve either warm, or at room temperature.

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