Mezroota

2 medium white onions, thinly sliced
3 tablespoons salt
6 ounces canned chunk tuna, drained
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ground cumin
1/2 teaspoon cayenne
1 tablespoon fresh oregano, chopped
1 cup hot, cooked white rice

1. Combine salt and sliced onions in a bowl and place outside in direct summer sunlight for at least an hour.
2. Wash the onions several times under cold water and drain thoroughly.
3. Combine butter, lemon juice, cumin, cayenne and oregano. Stir in tuna and onions.
4. Put tuna and onions on a bed of white rice to serve.

Makes 4 servings