Saturday, July 17, 2010

Another Tuna Sandwich - with a twist

If you get tired of the regular tuna salad sandwich - this is the one to try - it's delicious - the vinegar adds so much depth of flavor. I served them on Acme's rustic deli rolls with a little of the insides removed to make more room for the tasty filling!

Tuna Bocadillos serves 2

tablespoon olive oil
1/4 large red onion thinly sliced
1 red or yellow bell pepper sliced
1 carrot julienned (I confess, I had some of the already cut ones from Trader Joe's in the fridge from when I made a coleslaw, so it was easy!)
2 tablespoons sherry vinegar - this is a must, it's got an amazing flavor
1 jar of imported tuna in olive oil
2 french bread type rolls, cut in 1/2 with a little of the insides removed and lightly toasted
couple tablespoons mayo

In a skillet warm the oil and saute the onion, peppers and carrots about 10 min, or until soft and lightly browned. S&P and add the vinegar and cook until it is syrupy and absorbed. Add the tuna and gently toss together, trying to leave in some large chunks. Spread a little mayo on the bread and top with tuna. Serve with some chips on the side.

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