Tuna Bocadillos
"A new twist on an old favorite"
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
4 sandwiches
- Serves:
- 4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Stephen S.
Las Vegas, NV
<p>I am retired and I don't really do much of anything but cook food and download and watch movies and television. I live in Las Vegas, NV (across the street from The South Point Hotel & Casino) I like to cook a lot and gamble a little.</p>
