Tuna Bocadillos Recipes

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TUNA BOCADILLOS



Tuna Bocadillos image

Make and share this Tuna Bocadillos recipe from Food.com.

Provided by Stephen Shafer

Categories     Lunch/Snacks

Time 45m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil, plus more for brushing
1 medium onion, finely chopped
2 leeks, white and tender green parts only, finely chopped
1 teaspoon chopped thyme
1/2 teaspoon dried marjoram
salt & freshly ground black pepper
1/2 teaspoon sugar
3 tablespoons sherry wine vinegar
1 carrot, finely diced
2 (8 ounce) jars imported spanish tuna, in olive oil
32 inches French baguettes, split length-wise
1 ripe tomatoes, halved crosswise
4 piquillo peppers, cut into thin strips

Steps:

  • In a skillet, heat the 2 Tablespoons of oil.
  • Add the onion, leeks, thyme and marjoram.
  • Season with salt and pepper and cook over moderately low heat, stirring, until softened, about 10 minutes.
  • Add the sugar, vinegar and carrot and cook until the liquid has evaporated, about 5 minutes.
  • Transfer to a bowl and refrigerate until cool.
  • Add the tuna and it's oil to the vegetables, breaking the tuna into large flakes.
  • Preheat the broiler and brush the cut side of the baguettes with oil and toast slightly.
  • Rub the cut sides of the tomato over the baguettes, leaving lots of pulp.
  • Spoon the tuna onto the baguettes, top with the piquillos; and serve.

Nutrition Facts : Calories 1075.3, Fat 21.3, SaturatedFat 4.3, Cholesterol 43.1, Sodium 1843.5, Carbohydrate 163.8, Fiber 10.8, Sugar 5.6, Protein 53.5

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