Tuna Bocadillos

People don't usually go to sports stadiums or airports for a good meal. But in New York City, über-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 Tía Pol) serves these Spanish sandwiches.

Plus: Spanish Food & Wine (A Crash Course)


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  • Active:
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  • Servings: 4

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  • 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 and freshly ground pepper
  • 1/2 teaspoon sugar
  • 3 tablespoons sherry vinegar
  • 1 carrot, finely diced
  • Two 8-ounce jars imported Spanish tuna in olive oil
  • Four 8-inch baguettes, split lengthwise
  • 1 ripe tomato, halved crosswise
  • 4 piquillo peppers, cut into thin strips

How to make this recipe

  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.


One serving 403 cal, 32 gm carb,16 gm fat, 1.6 gm sat fat, 34 gm protein, 3 gm fiber.

Contributed By Photo © Tina Rupp Published January 2009

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