I know what you’re thinking: you really don’t need a recipe to make a tuna sandwich. And you’re absolutely right. On the other hand, if I don’t tell you about this particular variation you’ll be missing out on a great treat, and, well, I just can’t let that happen…
If you follow the blog on Facebook or Instagram you’ll know Rick and I frequently eat away from home. We like to try new places and will often pop into a random bar or tavern for a quick bite. We’ve found a great burger joint that way, as well as little hole in the wall place that serves an awesome paella. Anyway, one day we wandered into a place called La Rosquita which had an amazing selection of wines and served something called a rosca, a ring shaped bread which is sliced and filled like a sandwich. They’re meant to share. You could easily serve four people from one rosca. Here’s a photo from the first one we ordered with thinly sliced steak and cheese. It was reminiscent of a Philly cheesesteak.
At any rate, La Rosquita has been our go-to place this winter, and the last time we were there the cook/owner said to us, “I have some really nice bonito (white tuna), let me put it on a rosca for you.” It was absolutely wonderful and incredibly fresh tasting.
The trick to a Spanish style tuna sandwich is to use the best quality tuna you can find and place it on a roll that’s not too crusty and chewy, like one used to make the aforementioned Philly cheesesteak. Use gobsplenty of mayonnaise and don’t forget to add a hard boiled egg. Everything is better with a hard boiled egg. For color, add slices of roasted red peppers (or tomato) and your favorite type of greenery. Hold all of that goodness together with a toothpick.
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