Tuna Rice Skillet with Chip Crust

Dice the yellow onion finely. Mince the garlic cloves. Open and drain the canned tuna, breaking it apart with a fork into chunky flakes — you're not making cat food, keep it textured.

Melt 1 tablespoon of butter in a large, oven-safe skillet over medium heat. Add the diced onion and cook until softened and slightly translucent, about 4 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Stir in the tomato sauce, paprika, and a pinch of salt. Let it bubble together for 2 minutes to meld the flavors. This is your flavor foundation — don't rush it.

Add the white rice to the skillet and stir to coat every grain in the sofrito. Pour in the chicken broth and add the remaining tablespoon of butter. Season with salt and black pepper.

Bring to a boil, then reduce heat to low. Cover tightly and cook for 15 minutes until the rice has absorbed all the liquid and is tender. Remove from heat but keep covered for 5 minutes.

Fluff the rice gently with a fork. Fold in the drained tuna flakes, distributing them evenly. Drizzle the hot sauce over the top and fold once more to incorporate — you're building layers of flavor, not mixing it into oblivion.

Preheat your broiler to high. Take the skillet off the burner. Scatter the shredded cheddar cheese evenly across the top of the tuna rice mixture — go all the way to the edges for maximum coverage.

Crush the potato chips in your hand (larger pieces are better than dust) and scatter them generously over the cheese. You're not dusting — you're blanketing. This is the crust that makes people lose their minds.

Slide the skillet under the broiler for 3-4 minutes. Watch it like it's the last episode of your favorite show — you want the cheese melted and bubbly with the chips turning deep golden and shatteringly crisp. A minute too long and you're eating charcoal. A minute less and the chips stay soft.

Remove from the broiler. Let it rest for 2 minutes — the cheese needs to set slightly or it'll slide off in a hot mess. Finish with a shower of freshly chopped parsley for color and brightness. Serve straight from the skillet because that's where the drama lives.