📝 About This Recipe
Transport yourself to a bustling Madrid taberna with this quintessential Spanish bocadillo, a masterclass in balancing simple, high-quality ingredients. This sandwich features flaky, oil-packed tuna paired with the smoky sweetness of fire-roasted piquillo peppers and the briny pop of Manzanilla olives. Nestled within a crusty, rustic baguette and finished with a whisper of garlic-infused olive oil, it is a testament to the Spanish philosophy of 'less is more' when the ingredients are exceptional.
🥗 Ingredients
The Bread and Foundation
- 1 large loaf Artisan Spanish Baguette (Barra de Pan) (crusty exterior with a soft crumb, approximately 18 inches)
- 3 tablespoons Extra Virgin Olive Oil (preferably a bold Spanish Varietal like Arbequina)
- 1 Garlic Clove (peeled and halved for rubbing the bread)
The Tuna Filling
- 2 tins Spanish Canned Tuna in Olive Oil (Atún Claro) (approx. 5oz each, high-quality solid light tuna)
- 2 tablespoons Red Onion (very finely minced)
- 1 teaspoon Capers (drained and roughly chopped)
- 1 tablespoon Flat-leaf Parsley (freshly chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Sea Salt and Black Pepper (to taste)
The Peppers and Accoutrements
- 4-6 whole peppers Roasted Piquillo Peppers (from a jar, drained and sliced into wide strips)
- 6-8 Manzanilla Olives (pitted and sliced into rounds)
- 1 Hard-boiled Egg (thinly sliced into rounds)
- 1 tablespoon Mayonnaise (Optional) (high-quality or homemade alioli)
👨🍳 Instructions
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1
Start by preparing the tuna filling. Open the tins of tuna and drain about half of the oil, keeping the rest for moisture and flavor.
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2
In a medium bowl, flake the tuna gently with a fork, keeping some larger chunks for texture rather than mashing it into a paste.
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3
Fold in the finely minced red onion, chopped capers, fresh parsley, and lemon juice. Season with a small pinch of sea salt and freshly cracked black pepper.
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4
Prepare the baguette by cutting it into two 7-8 inch sections. Slice each section lengthwise, ensuring you don't cut all the way through one side to create a 'hinge' that keeps the filling secure.
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5
Heat a dry skillet or griddle over medium-high heat. Place the bread open-faced down for 1-2 minutes until the edges are golden and crisp.
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6
While the bread is still hot, take the halved garlic clove and rub the cut side vigorously across the toasted interior of the bread to infuse it with aroma.
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7
Drizzle a generous tablespoon of extra virgin olive oil over the warm bread, allowing it to soak into the crumb.
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8
If using mayonnaise or alioli, spread a very thin layer on the bottom half of each baguette section.
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9
Divide the tuna mixture evenly between the two sandwiches, pressing it down slightly to ensure it stays in place.
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10
Layer the sliced roasted piquillo peppers over the tuna in a single, overlapping layer.
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11
Top the peppers with the sliced hard-boiled egg and the Manzanilla olive rounds.
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12
Close the sandwich and press down firmly with the palm of your hand to marry the flavors.
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13
For the most authentic experience, wrap the bocadillo tightly in parchment paper or foil for 5 minutes before eating; this allows the bread to slightly soften from the steam and oil.
💡 Chef's Tips
Always use tuna packed in olive oil rather than water for the best mouthfeel and authentic flavor. If you can't find Piquillo peppers, use roasted red bell peppers but ensure they are patted very dry to avoid a soggy sandwich. Don't skip the garlic rub; it provides a subtle, background heat that defines a traditional Spanish bocadillo. For an extra kick, add a few sliced 'Guindilla' peppers (pickled Basque chilies). Use a serrated knife to slice the baguette to avoid crushing the airy interior.
🍽️ Serving Suggestions
Serve with a side of crunchy Spanish potato chips (patatas fritas). Pair with a cold glass of Caña (Spanish lager) or a crisp white wine like Albariño. A few extra olives and some pickled white anchovies (boquerones) make excellent side nibbles. Enjoy as a hearty lunch or wrap it up for a perfect Mediterranean-style picnic at the park.