Tuna Bocadillos

Name: Tuna Bocadillos
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

13 ingredients

9 steps

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

Directions

1

In a skillet, heat the 2 Tablespoons of oil.
2

Add the onion, leeks, thyme and marjoram.
3

Season with salt and pepper and cook over moderately low heat, stirring, until softened, about 10 minutes.
4

Add the sugar, vinegar and carrot and cook until the liquid has evaporated, about 5 minutes.
5

Transfer to a bowl and refrigerate until cool.
6

Add the tuna and it's oil to the vegetables, breaking the tuna into large flakes.
7

Preheat the broiler and brush the cut side of the baguettes with oil and toast slightly.
8

Rub the cut sides of the tomato over the baguettes, leaving lots of pulp.
9

Spoon the tuna onto the baguettes, top with the piquillos; and serve.