Today’s post on a Spanish Inspired Tuna Sandwich is the first of two posts focused on the versatile tuna. The next post will focus on small tuna steaks, and is also inspired by Mediterranean flavors. So look for that in a couple of weeks. But right now, let’s jump into the tuna sandwich.
Hungry in Mallorca
A few years back, the Elegant Baker and I spent a day kayaking off the coast of Mallorca in the Mediterranean. We made a mistake though, and didn’t bring any lunch with us. Needless to say, after an active day kayaking, we were extremely hungry.
We got back in our car and started driving back towards our inn. As we were hungry, we stopped in the first town we came to, Artá, to find something to eat. We stopped at a little hole in the wall restaurant near the downtown area. This was definitely not on the ‘tourist track’.
As I remember it, I had some sort of sandwich with a local sobrassada that was quite delicious. Sobrassada is a sausage unique to Spain’s Mediterranean islands. I had already tried it at our inn and I love all things sausage. Sobrassada, quickly found a place in my heart for sobrassada.
But the real star of the show became the origin of today’s blog post. It was the sandwich that the Elegant Baker got.
She ordered a tuna sandwich — more specifically, a Bocadillo Atun — a tuna sandwich. That sandwich was so simple, yet so amazing, it has changed how we prepare tuna at home forever.
Not Your Grandfather’s Tuna Sandwich
No doubt you are familiar with a ‘traditional’ American tuna sandwich. Tuna from a can, perhaps some onion or celery, and loads of mayo. This Spanish Inspired Tuna Sandwich had almost none of that.
The most obvious difference was the absence of mayonnaise in the Spanish Inspired Tuna Sandwich. None at all, which frankly, we found odd at the time, but can barely imagine a tuna sandwich with mayo any longer. The tuna was held together with a light amount of olive oil.
Secondly, there was peppers and olives. Who puts peppers and olives in tuna? Well — I do now.
As someone raised in a canned tuna and mayo world, this sandwich was nothing short of revolutionary. And yet it was perfectly normal at that small restaurant in Artá, and they probably would have found my tuna/mayo combo strange.
Not only was it perfectly normal — it turned out it was DELICIOUS. The Elegant Baker was at once struck by how much she liked it. She offered me a bite to try, and I too was amazed at how different yet how good it was.
Since that day it has become the only way we make tuna sandwiches in our house. No more mayonnaise. We’ve put our own spin on it by playing with the ratios of the various ingredients and also adding capers. But the basic tuna in our home now is based on this Spanish Inspired Tuna Sandwich.
Bocadillo Rolls
And that other word in the name of the sandwich — Bocadillo — what’s that. A bocadillo is a typical sandwich throughout Spain. The marriage of filling and bread. And the bread is what distinguishes a bocadillo from what you would normally think of as a sandwich. The bread is most typically a small, torpedo shaped baguette, cut in half, and stuffed with the filling of choice. The bocadillo bread (“barra de pan”) is usually eight to ten inches long, and about an inch around. It very much resembles a torpedo, or a very small version of a classic French baguette. It is a sturdy, artisanal quality bread. Much firmer than a hot dog roll or hero roll. That allows the very thin shape to be sturdy enough to hold the filling.
True bocadillo rolls are difficult to find in North America. They are much more common in Europe, Spain in particular. But I am a big fan of both the shape and the taste, so we make our own. The Elegant Baker is a terrific bread baker, and we team up on bocadillos. She makes the dough, and I shape them into our bocadillos. It takes practice to get right. Perhaps one day I will write a post on how to make and shape bocadillos. For now, though, I’m just going to focus on the tuna part of the Spanish Inspired Tuna Sandwich. Feel free to substitute any any good quality artisanal bread. Just slice it, and make a your sandwiches the more traditional way. You’ll still find the Tuna just as delicious!
Key Ingredients for a Spanish Inspired Tuna Sandwich
A great Spanish inspired tuna sandwich starts with fresh ingredients. Here’s what you’ll need:
Tuna: I use a yellow fin tuna, packed in oil. Albacore will work as well. Feel free to use water packed tuna if you would prefer. Make sure your tuna is well drained. Take a moment to flake into small pieces before mixing with other ingredients.
Red Onion: A nice medium chop on the onions is a good balance for flavor and crunch. Use about one tablespoon for each can of tuna you use.
Olives: Preferably a variety of black olives such as kalamatas. Chop them up medium and use about two tablespoons for each can of tuna.
Roasted Peppers: This is a perfect spot for my favorite Piquillo peppers! If not that, any roasted red pepper will do. Dice into pieces about the same size as the olives and onions. Use two to three tablespoons for every can of tuna.
Capers: Not in the original Bocadillo Atun, but my own addition. I love the flavor of capers and try to use them wherever I can. This seems like the perfect place. A tablespoon is perfect here. Chop them or not, either way is OK.
Parsley: Add some color and a bit of flavor. Either Italian flat leaf or curly parsley work well. Finely chop it before adding to the mixture.
Olive Oil: The oil is the only binder here, so its flavor matters. Use a good quality extra virgin olive oil . Add just enough for the mixture to hold together on its own. Exactly how much to add will depend on your tuna, and how wet or dry it is to begin with. Water packed tuna will need more oil.
Seasoning: Add some kosher salt and fresh ground black pepper to taste.
How to Make a Spanish Inspired Tuna Sandwich
There really isn’t much to pulling this altogether once you have all the ingredients ready. Toss them all in a bowl, and mix together.
Until you get a feel for how much olive oil you need, add it a small amount at a time. You’re looking for a tuna mixture that just barely holds together on its own. One way to test is to grab a small handful, and give it a squeeze. If it all falls apart when you open your hand, you’ll need a bit more oil. Over time, you will get a feel for just how much oil you need for this recipe.
I hope you give this Spanish Inspired Tuna Sandwich a try. If you only know tuna with Mayo, you’re going to be in for a treat. You may never go back! We had no idea that hungry stop at a small cafe in Artá would change how we look at tuna. An it might just change that for you too!
Spanish Inspired Tuna Sandwich
Ingredients
- 2 5 oz cans Yellowfin Tuna packed in oil drained and flaked
- 2 TBS Red onion medium chopped
- 1/4 cup Kalamata olives medium chopped
- 1/4 cup Piquillo Peppers medium chopped
- 1 TBS capers drained and chopped
- 2 TBS parsley, chopped
- 1 TBS lemon juice fresh squeezed
- 2- 3 TBS Extra virgin olive oil as needed
- Kosher salt and fresh ground black pepper to taste
- 4 bocadillo rolls or other suitable bread
Instructions
- Add the first seven ingredients to a bowl and stir to combine.
- Begin adding the extra virgin olive oil one tablespoon at a time and stir to incorporate. Only add enough until the tuna mixture just begins to hold together on its own.
- Add kosher salt and fresh ground black pepper to taste
- Place tuna on bocadillo rolls or other bread and serve.
