RECIPE: Spicy Spanish Tuna Melt or Lettuce Wrap

We haven't had tuna in ages, and this recipe called to me because I love spicy, I love piquillo peppers, and I love tuna melts!  My first attempt was too bland and too acidic so I made some adjustments and now it's perfect!  If I want a quick meal, I eat the tuna salad wrapped in lettuce leaves.  If I have more time, I'll make a tuna melt.

Original recipe: Spicy Spanish Tuna Melt

Spicy Spanish Tuna Melt or Lettuce Wrap

Serves 2

INGREDIENTS:

• 1 6.7oz jar Tonnino Yellowfin Tuna in water
• 4 T mayonnaise
• 2 T. EVOO
• 4 T. finely chopped roasted red peppers, preferably Piquillo
• 2 T. finely chopped hot green pepper like serano or jalapeno*
• 2 t. fresh lemon juice
• 2 T. finely chopped shallot
• 1/2 t. paprika, hot if you can tolerate it
• 1/4 t. himalayan pink salt
• For the Tuna Melt:
• 2 large slices of rustic bread sliced 3/8" thick**
• 6 oz or roughly 2 cup Manchego cheese, grated
• 1 c. finely shredded lettuce

INSTRUCTIONS:

In a medium bowl, combine all the tuna salad ingredients and mix until combined.  Taste and adjust seasoning.  Eat as is, rolled into lettuce leaves.  

If you're going to make a melt: preheat the broiler to high and line a baking sheet with parchment paper.

Place the bread on the baking sheet and add grated cheese to both SLICES (not both sides!).  Broil until lightly toasted.

Remove from broiler and top one slice with lettuce, then top the lettuce with the tuna salad, adding additional paprika if desired.  Top with the other slice of toast and slice on the diagonal to yield two sandwiches.

First attempt - not enough seasoning!

Second attempt with more of everything!

*I have used home canned (water bath) sport peppers that my husband grew, which are similar to the Piparra called for in the original recipe.  If you use canned peppers, reduce the lemon juice accordingly. 

**Or, 4 smaller slices, and then don't slice the sandwiches in half.