Heat olive oil and caramelize onions over low heat for 25–30 minutes. <
P id=”instruction-step-2″>2. Add garlic, tomato paste, and anchovy paste; cook until fragrant.
P id=”instruction-step-3″>3. Stir in oregano, red pepper flakes, and beef broth. Simmer for 5 minutes.
P id=”instruction-step-4″>4. Add tuna with its oil and gently combine.
P id=”instruction-step-5″>5. Load onto rolls with provolone, toast or press until melty.
P id=”instruction-step-6″>6. Serve hot with napkins and a big appetite.
