Spanish Tuna Melt

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 1-2

The classic diner-style tuna melt meets the flavors of Spain. This open-faced sandwich gets its sweet and smoky boost from roasted piquillo peppers, Pimentón de la Vera and rich Manchego cheese. Serve alongside a simple green salad.

Recipe, food styling and photography by Asha Loupy.

Ingredients

1 (4-ounce) tin Conservas Ortiz Bonito del Norte Tuna, 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
1/4 teaspoon kosher salt
2 slices rustic bread, such as a levain, sliced 1/2-inch thick
3 ounces or roughly 1 cup Manchego cheese, grated

Instructions

Preheat the broiler to high heat. Line a baking sheet with aluminum foil and set aside.

In a medium bowl, combine tuna, mayonnaise, piquillo pepper, shallot, lemon juice, Pimenton de la Vera, and salt. Mix until combined and set aside.

Place bread slices on the foil-lined baking sheet and broil on each side until lightly toasted, about 1-2 minutes per side. Divide tuna salad mixture evenly onto the bread slices 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.