Spicy Tuna Bocadillo Recipes
TUNA BOCADILLOS
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
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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- In a skillet, heat the 2 tablespoons of oil. Add the onion, leeks, thyme and marjoram. Season with salt and pepper. Cook over moderately low heat, stirring, until softened, 10 minutes. Add the sugar, vinegar and carrot and cook until the liquid has evaporated, 5 minutes. Transfer to a bowl and refrigerate until cool.
- Preheat the broiler. 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; serve.
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