Tuna Bocadillos
Recipe from Food & Wine

People don't usually go to sports stadiums or airports for a good meal. But in New York City, uber-restaurateur Danny Meyer is revamping menus at the Mets' new home, and OTG Management is developing restaurants at JFK airport. Among the first: Piquillo at Terminal 5, where chef Alex Raij (formerly of Manhattan's Tia Pol) serves these Spanish sandwiches.


Tuna Bocadillos
Tina Rupp

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Servings: 4
Prep Time: 15 mins
Total Time: 45 mins
Related Categories: European Cuisine, Lunch Sandwiches, Spanish Cuisine, Tuna Fish Sandwich
 
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Ingredients
  • 2  tablespoons
    extra-virgin olive oil, plus more for brushing
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  • 1 
    medium onion, finely chopped
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  • 2 
    leeks, white and tender green parts only, finely chopped
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  • 1  teaspoon
    chopped thyme
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  • 1/2  teaspoon
    dried marjoram
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  •  
    Salt and freshly ground pepper
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  • 1/2  teaspoon
    sugar
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  • 3  tablespoons
    sherry vinegar
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  • 1 
    carrot, finely diced
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  • 2  8-ounce
    jars imported Spanish tuna in olive oil
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  • 4 
    8-inch baguettes, split lengthwise
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  • 1 
    ripe tomato, halved crosswise
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  • 4 
    piquillo peppers, cut into thin strips
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Directions
1.
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.
2.
Add the tuna and its oil to the vegetables, breaking the tuna into large flakes.
3.
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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