Tuna Bocadillos Recipes

SPICY TUNA BOCADILLO

Spicy Tuna Bocadillo image

Make and share this Spicy Tuna Bocadillo recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

2 garlic cloves
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground cayenne pepper
salt
fresh ground black pepper
2 tuna steaks (6 oz. each)
3 tablespoons mayonnaise
2 Portuguese rolls, split
1/4 cup sliced roasted red pepper
4 slices sweet onions
2 hard-boiled eggs, sliced
1/2 cup arugula leaf

Steps:

Finely chop garlic.
In a shallow dish, combine 1 tablespoon olive oil, half the chopped garlic, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, the oregano, thyme, paprika, cumin, cardamom, cayenne, salt, and pepper to taste; whisk to combine.
Add the tuna, turn to coat, and let stand for about 15 minutes at room temperature to allow the flavors to blend (or cover and refrigerate for up to 1 hour; return to room temperature before grilling).
In a small bowl, stir together the mayonnaise, 1 tablespoon olive oil, the remaining garlic, and the remaining 1 tablespoon lemon juice and 1/2 teaspoon lemon zest.
Cover and refrigerate for up to 4 hours; return to room temperature before assembling the panini.
Preheat the sandwich grill.
Arrange the tuna steaks in the grill, close the top plate, and cook, turning once, until seared on the outside and pin on the inside, 3-4 minutes.
Transfer to a cutting board, let cool slightly, then thinly slice.
Leave the grill on and wipe clean the grill plates.
Brush the crust sides of the rolls with the remaining 1 tablespoon olive oil and spread the cut side with the mayonnaise mixture (aioli).
On the bottom half of each, arrange a layer each of the tuna, pepper, onion, eggs, and arugula, dividing evenly.
Cover with the top halves of the rolls cut sides down, and press to pack gently.
Place on the panini grill, close the top plate, and cook until the bread is golden and toasted and the filling is warmed, 3-5 minutes.
Cut in half and serve right away.

Nutrition Facts : Calories 373.6, Fat 33.4, SaturatedFat 5.6, Cholesterol 192.2, Sodium 463.4, Carbohydrate 13, Fiber 2.2, Sugar 3.5, Protein 7.7

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

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

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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