Tuna and Onion Pasta - Better Tasting than it Sounds!

Serves 3-4 (depending on how hungry you are)

Ingredients:

- 2 medium yellow onions
- 1 6oz. can of tuna
- 1lb. short pasta
- olive oil
- salt

Directions:

1. Put a large pot of water on the stove to boil.
2. Chop the onions to about the size of your pinky fingernail, and drain the can of tuna.
3. Add about 5-6 Tbs. of olive oil to a frying pan and heat the oil.
4. Once the oil is hot, add the onions to the pan and continue to heat over medium heat. As soon as you add the onions, add about 1/2 Tbs of salt to the onions. Continue to heat over medium heat for about 10-15 mins, or until the onions barely start to brown.
5. Add the drained can of tuna to the onions. At the same time - since, by now the water should be boiling - add the pasta to the water.
6. Continue to cook the tuna/onion mixture over medium heat until the pasta is ready to be drained. If the tuna and onion starts to get dry, reduce to low heat and cover the pan until the pasta is ready.
7. Add the tuna and onion to the pasta and mix well.

Tips and Tricks:
I want to start this section by saying that while these are not necessary, I use every one of them when I make this dish, and not doing so will probably make it not taste as good. I don't include them in the directions because it can get really jumbly and complicated.

• When picking out the onions, it's better to get onions that are shorter and stouter (as shown), because they will give a sweeter taste than ones that are more elongated.
• Adding 1/2 Tbs of salt to the onions is an estimate. The trick is to do it by taste. After adding about 1Tbs of salt, try one of the little pieces of onion, and it should taste like a raw onion with a salty coat - like a pretzel. As you cook the onion, the salt will work its way inside the onion and balance things out.
  
• Before adding the pasta to the pot of boiling water, add a small handful or two of salt and wait for it to dissolve. It helps give the pasta a much better flavor. This trick will probably make the biggest difference in the end result.
  
• I prefer using tuna stored in oil rather than in water - but that's more of a personal preference.
• I like using coarse salt or kosher salt (wow, now I'm really starting to sound like a food snob), when salting the onions. Maybe it's all in my head, but i swear it's tasted better than when I've used normal table salt. Just don't use rock salt - i found out the hard way that that stuff is just meant for making ice cream and melting ice off sidewalks. It always has little rock particles that make their way into the pasta...