Spanish · Lunch
Spanish Tuna Sandwich
A pressed sandwich on crusty baguette, built with seared tuna, roasted piquillo peppers, hard-boiled egg, manchego cheese, and briny olives. Olive oil mayonnaise and sherry vinegar dress the layers, finished with fresh parsley, echoing the tuna conservas tradition of Spanish coastal tapas bars.
$6
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
702Calories
48.3gProtein
37.8gFat
42.1gCarbs
3.8gSugar
3.2gFiber
1210mgSodium
333mgChol
10.9gSat Fat
720mgPotassium
260mgCalcium
3.8mgIron
3.9mcgVitamin B12
15mgVitamin C
gluten-free-adaptable
protein-rich
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the tuna dry and season both sides with salt and pepper. Halve the garlic clove and slice the baguette lengthwise.
2
Sear
Heat the olive oil in a small skillet over medium-high heat. Sear the tuna 90 seconds per side until golden and just warmed through.
3
Rest
Transfer the tuna to a plate and let rest 3 minutes, then flake into large chunks.
4
Build
Rub the cut baguette sides with garlic, spread mayonnaise on both halves, then layer the cheese, tuna, peppers, egg, and olives on the bottom. Drizzle vinegar, scatter parsley, close firmly, press gently, slice diagonally, and plate immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g fresh tuna steak
- 22 small baguette portion, about 5 oz (140g)
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 2 tsp2 tsp sherry vinegar
- 2 oz56g manchego cheese
- 22 hard-boiled egg
- 2 oz28g, about 3 pieces piquillo peppers
- 1 oz14g, about 6 pieces green olives
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
