Tuna Bocadillos Recipes

TUNA BOCADILLOS

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.

SPICY TUNA BOCADILLO

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.