Spicy Tuna Bocadillo
Ready In: 50 mins
Serves: 2
Ingredients
- 2 garlic cloves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 teaspoon paprika
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground cayenne pepper
- salt
- fresh ground black pepper
- 2 tuna steaks (6 oz. each)
- 3 tablespoons mayonnaise
- 2 Portuguese rolls, split
- 1⁄4 cup sliced roasted red pepper
- 4 slices sweet onions
- 2 hard-boiled eggs, sliced
- 1⁄2 cup arugula leaf
Directions
- Finely chop garlic.
- In a shallow dish, combine 1 tablespoon olive oil, half the chopped garlic, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, the oregano, thyme, paprika, cumin, cardamom, cayenne, salt, and pepper to taste; whisk to combine.
- Add the tuna, turn to coat, and let stand for about 15 minutes at room temperature to allow the flavors to blend (or cover and refrigerate for up to 1 hour; return to room temperature before grilling).
- In a small bowl, stir together the mayonnaise, 1 tablespoon olive oil, the remaining garlic, and the remaining 1 tablespoon lemon juice and 1/2 teaspoon lemon zest.
- Cover and refrigerate for up to 4 hours; return to room temperature before assembling the panini.
- Preheat the sandwich grill.
- Arrange the tuna steaks in the grill, close the top plate, and cook, turning once, until seared on the outside and pin on the inside, 3-4 minutes.
- Transfer to a cutting board, let cool slightly, then thinly slice.
- Leave the grill on and wipe clean the grill plates.
- Brush the crust sides of the rolls with the remaining 1 tablespoon olive oil and spread the cut side with the mayonnaise mixture (aioli).
- On the bottom half of each, arrange a layer each of the tuna, pepper, onion, eggs, and arugula, dividing evenly.
- Cover with the top halves of the rolls cut sides down, and press to pack gently.
- Place on the panini grill, close the top plate, and cook until the bread is golden and toasted and the filling is warmed, 3-5 minutes.
- Cut in half and serve right away.
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