Spanish Tuna Melt
Tuna melt, meet the flavors of Spain. These open-faced tuna sandwiches get a boost of flavor from sweet piquillo peppers, smoky Pimenton de la Vera and rich Manchego cheese. Serve alongside a simple green salad.
Recipe, food styling and photography by Asha Loupy
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Serve 1 – 2
- 1 - 4-ounce tin Conservas Ortiz Bonito del Norte, drained
- 2 tablespoons mayonnaise
- 1 piquillo pepper, finely chopped
- 1 tablespoon finely chopped shallot
- 1 tablespoon lemon juice
- 1/2 teaspoon Las Hermanas Pimentón de La Vera DOP, plus extra for garnish
- 2 slices rustic bread, such as a levain
- 3 ounces Manchego cheese, grated
Preheat the broiler to high heat. Line a baking sheet with aluminum foil and set aside.
In a medium bowl, combine tuna, mayonnaise, piquillo peppers, red onion, lemon juice and Pimenton de la Vera. Set aside.
Place the slices of bread on the foil-lined baking sheet and broil on each side until lightly toasted, about 1–2 minutes per side. Divide tuna salad evenly on slices of bread and top each with grated Manchego cheese.
Place the sandwiches back under the broiler and cook until cheese is melted and golden brown on top, about 2–3 minutes. Finish with an extra sprinkling of Pimenton de la Vera.