Bocadillo de Ventresca y Pimientos

Ingredients

• 200g (7 oz) ventresca tuna 200g (7 oz) ventresca tuna
• 2 roasted red peppers 2 roasted red peppers
• 1 baguette 1 baguette
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat a grill or skillet over medium-high heat.
2. 2.
   Season the ventresca tuna with salt and pepper.
3. 3.
   Drizzle olive oil over the tuna and rub it in gently.
4. 4.
   Place the tuna on the grill or skillet and cook for 2-3 minutes on each side, or until crispy and golden brown.
5. 5.
   Remove the tuna from the heat and let it rest for a few minutes.
6. 6.
   Slice the baguette lengthwise and lightly toast it.
7. 7.
   Spread a layer of roasted red peppers on one side of the baguette.
8. 8.
   Place the crispy ventresca tuna on top of the peppers.
9. 9.
   Close the sandwich and cut it into individual portions.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Ventresca tuna — Make sure to pat the tuna dry before seasoning it to ensure a crispy sear.
• Baguette — Choose a crusty baguette with a soft interior for the perfect texture in the sandwich.

Tips & Tricks

• For added flavor, you can spread a thin layer of aioli or mayonnaise on the baguette before adding the roasted peppers and ventresca tuna.
• If you prefer a spicier kick, you can add a few slices of pickled jalapenos to the sandwich.
• Serve the Bocadillo de Ventresca y Pimientos with a side of Spanish olives for an authentic Spanish experience.
• If ventresca tuna is not available, you can substitute it with high-quality canned tuna in olive oil.
• To make it a heartier meal, you can add some sliced avocado or lettuce to the sandwich.

Serving advice

Serve the Bocadillo de Ventresca y Pimientos as a main course for a delicious lunch or dinner. It pairs well with a side of mixed greens or a simple tomato salad.

Presentation advice

To enhance the presentation, you can wrap the Bocadillo de Ventresca y Pimientos in parchment paper or butcher's paper, securing it with twine or a decorative toothpick. This adds a rustic touch and makes it easier to handle.