Tuna Bocadillos

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People don't usually go to sports stadiums or airports for a good meal. But in New York City, über-restaurateur Danny Meyer is revamping menus at the Mets' new home, and OTG Management is developing restaurants at JFK airport. Among the first: Piquillo at Terminal 5, where chef Alex Raij (formerly of Manhattan'sTía Pol) serves these Spanishsandwiches.

ByAlex Raij
January 2009

Gallery

Credit: © Tina Rupp

Recipe Summary

active:
30 mins
total:
45 mins
Yield:
4
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Ingredients

Directions

  • In a skillet, heat the 2 tablespoons of oil. Add the onion, leeks, thyme and marjoram. Season with salt and pepper. Cook over moderately low heat, stirring, until softened, 10 minutes. Add the sugar, vinegar and carrot and cook until the liquid has evaporated, 5 minutes. Transfer to a bowl and refrigerate until cool.

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  • Add the tuna and its oil to the vegetables, breaking the tuna into large flakes.

  • Preheat the broiler. Brush the cut side of the baguettes with oil and toast slightly. Rub the cut sides of the tomato over the baguettes, leaving lots of pulp. Spoon the tuna onto the baguettes, top with the piquillos; serve.

Notes

One serving 403 cal, 32 gm carb,16 gm fat, 1.6 gm sat fat, 34 gm protein, 3 gm fiber.

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