Quick Yummy Tuna Sandwich

This is a very quick and delicious sandwich that is made with almost nothing or even optional cooking.

This recipe has been developed from a Spanish "sandwich" that my grandma made for me from time to time when I was a child.

She is from Castilla La Mancha like Don Quixote,

That sandwich was called by her "Pozo" ( water well), and was like one palm cutted out from a loaf of bread (similar to but thicker than a crispy French bread) that is empitied of crumb and then filled with canned tuna, onion, paprika and a little splash of virgin olive oil. Is a simple sandwich but is very delicious on a spring or summer day.

This is my variation that uses toasted sliced bread and some other ingredient, perfect for an early lunch that will be a pleasure for tuna lovers (even some haters will change their minds).

So.. Let's go!

The list of ingredients is this:

• 50-70 grams sunflower or olive oil canned tuna
• 2 slices of bread. In this instructable I'm using a mixed wheat and corn flour sourdough bread.
• Enough mayonaise to cover both bread slices
• One piece of canned roasted red pepper
• Some fresh red onion (or any onion)
• A bit of smoked paprika
• A little bit of cumin
• A drizzle of Olive Oil (If you want toasted bread)

The tools needed are quite usual in any kithchen all around this world.

First splash a little bit of olive oil on one side of each bread slice.

Then put the slices with the impregned olive oil face facing to the heated pan.

When one side is ready then put another little bit of oil on each side and then toast that side.

If you are not going to toast the bread you can jump this entire step and go directly to step 2, but... there are some reasons to toast it:

• The toasted bread gives that crunchy to the yummy in this party, so please give it a try for a full tuna madness experience.
• A little bit of maillard reaction will give extra umami.
• The enhanced heat retention of the oiled bread will give a nice heat contrast to the sandwich.

If you like to be a ninja in the kitchen you can start heating the a toast pan while you prepare the other ingredients.

Just cover on face of each bread slice with mayonaise. You can prepare your own one easly but as you must know homemade mayonaise can be health risky if you your eggs have some salmonella ready to start a war in human body.

By the other hand if you made your own mayonaise the recipe starts to not being so quick :D

At this point you must put chopped fresh onion over the mayonaised side that will be the top part of the sandwich. The amount of onion must be enough to get all bits glued to the mayoinaise.

In the other side comes the tuna. The best tuna part for this is tuna belly but is the more expensive so with cheaper tuna you can make also a delicious sandwich.

This is the last step. In the onion side we put a pinch of paprika sprinkled all over the surface. In Spain is pretty famous a paprika called Pimentón de la Vera and is an smoked paprika made with a local variety of red pepper. There is hot spicy paprika and not spicy (sweet) one. I love both, but I think this mix of flavours go better with the sweet one.

We do the same with a little freshly ground cumin. I use a pepper mill to grind entire seeds of cumin so the aroma is so much better. With 1,2,3 twists over one side will be enough.

Now we prepare the roasted canned pepper. With one slice or two is enough for each sandwich. Cut in thin slices and put it over the tuna side.

Put the onion side over the tuna-pepper side and.. 😋 just enjoy and be present on each bit, on each chewing.

I'm not really consciuous about how difficult is going to be to gather all the ingredients in other parts of the world, but I feel that is not going to be so hard.

About the cans, I prefer glass ones because if you don't use all the content are better to keep the rest in the fridge nicely for a week or so. Also glass is safer as there is no plastic touching the content.

I hope you enjoyed the instructable and get you motivated and inspired to cook this or any other thing.