Tuna and Roasted Red Pepper Pissaladière Recipe – Sunset Magazine

Ingredients

• 4 medium onions (about 2 lbs. total), thinly sliced lengthwise
• 1 1/2 tablespoons olive oil
• 1 tablespoon chopped fresh thyme leaves, plus whole leaves for garnish
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 sheet good-quality frozen puff pastry*, such as Dufour (one 14-oz. pkg.), thawed
• 12 ounces jarred roasted red peppers, drained and cut into strips
• About 1/2 cup pitted Niçoise olives
• 2 tablespoons drained capers
• 4 ounces good-quality canned tuna packed in olive oil