Spicy Spanish Tuna Melt

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 1-2

Unlock the potential of canned tuna with this peppy, Spanish-inspired sandwich. A zippy mix of roasted piquillo and piparra peppers bring just enough heat while iceberg lettuce adds a cooling crunch. Serve with potato chips for the perfect poolside lunch.

Ingredients

1 (4-ounce) tin Conservas Ortiz Bonito del Norte Tuna, drained
2 tablespoons mayonnaise
1 tablespoon extra virgin olive oil, such as Merula
1 tablespoon Piquillo Peppers, finely chopped
1 tablespoon finely chopped shallot
1 tablespoon Piparra Peppers, finely chopped
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
1 cup finely shredded iceburg lettuce

Instructions

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

In a medium bowl, combine tuna, mayonnaise, extra virgin olive oil, piquillo peppers, shallot, piparra peppers, lemon juice, pimentón, and salt. Mix until combined and set aside.

Place bread slices on the foil-lined baking sheet and add grated cheese to both slices. Broil until lightly toasted, about 1-2 minutes.

Remove from broiler and top one slice of bread with shredded lettuce. Next, top with the tuna salad mixture. Add more pimentón if desired.

Top with other slice of broiled cheese toast to make it an closed-faced sandwich. Slice on the diagonal.