Canarian-style Bocadillo de Ventresca y Pimientos

Ingredients

In the Canarian adaptation of Bocadillo de Ventresca y Pimientos, the traditional Spanish dish is infused with the unique flavors and ingredients of Canarian cuisine. The Canarian version incorporates local spices, such as cumin and paprika, to add an earthy and slightly spicy taste to the dish. Additionally, the sandwich is served on Canarian bread, known as "pan canario," which has a distinct texture and flavor compared to the bread used in the original Spanish recipe. We alse have the original recipe for Bocadillo de ventresca y pimientos, so you can check it out.

• 200g (7oz) ventresca tuna 200g (7oz) ventresca tuna
• 2 roasted red peppers 2 roasted red peppers
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 crusty Canarian bread rolls 2 crusty Canarian bread rolls

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 20g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, lemon juice, cumin, paprika, salt, and pepper.
2. 2.
   Add the ventresca tuna to the marinade and let it sit for 10 minutes to absorb the flavors.
3. 3.
   Heat a grill or grill pan over medium-high heat.
4. 4.
   Grill the marinated tuna for 2-3 minutes on each side until it is cooked through and has grill marks.
5. 5.
   Remove the tuna from the grill and let it rest for a few minutes.
6. 6.
   Slice the roasted red peppers into thin strips.
7. 7.
   Cut the Canarian bread rolls in half lengthwise.
8. 8.
   Place the grilled ventresca tuna on the bottom half of each bread roll.
9. 9.
   Top the tuna with the sliced roasted red peppers.
10. 10.
    Close the sandwiches with the top halves of the bread rolls.
11. 11.
    Serve the Bocadillo de Ventresca y Pimientos immediately and enjoy!

Treat your ingredients with care...

• Ventresca tuna — Make sure to choose high-quality ventresca tuna for the best flavor and texture. If ventresca tuna is not available, you can substitute it with regular tuna fillets.
• Canarian bread rolls — If you can't find Canarian bread rolls, you can use any crusty bread with a similar texture, such as ciabatta or baguette.

Tips & Tricks

• For an extra kick of flavor, you can add a few drops of hot sauce or a sprinkle of chili flakes to the marinade.
• If you prefer a milder taste, reduce the amount of cumin and paprika in the marinade.
• To save time, you can use pre-roasted red peppers from a jar instead of roasting them yourself.
• Add some fresh arugula or lettuce to the sandwich for added freshness and crunch.
• Serve the Bocadillo de Ventresca y Pimientos with a side of Canarian papas arrugadas (wrinkled potatoes) for a complete Canarian meal experience.

Serving advice

Serve the Canarian-style Bocadillo de Ventresca y Pimientos warm or at room temperature. It pairs well with a refreshing glass of Canarian white wine or a traditional Canarian fruit juice.

Presentation advice

To enhance the presentation, you can cut the Bocadillo de Ventresca y Pimientos into smaller portions and secure them with toothpicks. Arrange the sandwiches on a platter and garnish with fresh parsley or cilantro leaves for a pop of color.