Basque Tuna Sandwich | Bocadillo de Bonito

Ingredients

• 1baguette
• 120 g (½ cup)mayonnaise
• 2 clovesgarlic, finely grated
• 5 ml (1 tsp)lemon juice
• 15 ml (1 tbsp)extra-virgin olive oil
• 2 cans, 110 g each (4 oz each)tuna in olive oil
• 1 can, 70 g (3 oz)anchovies in olive oil
• 9Spanish guindilla peppers, similar to pepperoncini
• to tastesea salt and black pepper
• to garnishchives, chopped

Instructions

1. 1

   Mix the mayonnaise

   Put the mayonnaise in a bowl with the grated garlic, lemon juice and olive oil. Season with sea salt and black pepper, then whisk until combined.

2. 2

   Drain the tuna

   Set a fine sieve over a bowl and drain the tuna into it. Gently flake the tuna.

3. 3

   Prepare the toppings

   Drain the anchovies and cut the guindilla peppers into small, bite-sized pieces.

4. 4

   Cut the baguette

   Cut the baguette into 15 cm-long sections, then slice each section in half lengthways.

5. 5

   Fill the sandwiches

   Spread garlic mayonnaise on both sides of each sandwich. Top one side with tuna, a couple of anchovies and some guindilla peppers, then finish with chopped chives.

What is a Basque tuna sandwich?

A bocadillo is a Spanish sandwich made with bread such as a baguette, and this version takes inspiration from Basque flavours. Its filling pairs tuna with anchovies and tangy guindilla peppers.

Garlic, lemon and olive oil stirred into mayonnaise bring the filling together. The mix of rich fish, sharp peppers and fresh chives makes each bite savoury and lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 679 calories, 35g protein, 43g carbs, 40g fat.

The baguette supplies most of the carbohydrates, while the mayonnaise and olive oil contribute much of the fat. Tuna provides much of the protein, with anchovies adding more protein and salt. Serve with salad or fresh vegetables to round out the plate.

Choosing the fish

Tuna: Tuna packed in olive oil stays moist and brings its own savoury flavour. Drain it over a bowl and flake it gently so the pieces remain distinct.

Anchovies: These add a concentrated, salty note, so use a couple in each sandwich as directed. Drain them before adding to the bread.

Getting the garlic mayonnaise right

Grated garlic: Fine grating distributes the garlic through the mayonnaise, rather than leaving large pieces in the sauce.

Seasoning: Whisk the lemon juice and olive oil in with the mayonnaise, then season to taste. The tuna and anchovies are already salty, so start lightly with the salt.

Cutting and filling the bread

Baguette sections: Cutting the loaf into 15 cm lengths makes individual sandwiches that are easy to fill and serve.

Even coating: Spread mayonnaise on both cut sides of each section before adding the filling. This helps every bite get some of the garlicky sauce.

Balancing the flavours

Guindillas: Cut the peppers into small pieces so their tangy bite is spread throughout the filling. If yours are particularly sharp, use a little less in each sandwich.

Chives: Add these at the end for a fresh, mild onion flavour that contrasts with the rich mayonnaise and fish.

Serving the sandwiches

Serve the sandwiches soon after assembling, while the baguette is still pleasantly firm. A simple green salad or sliced tomatoes makes an easy accompaniment.

For a less salty balance, add crisp vegetables alongside rather than more cured or pickled toppings.

Recipe notes & tips

• Drain the tuna over a bowl so you can control how much oil stays in the filling.
• Flake the tuna gently to keep some larger pieces for texture.
• Taste the mayonnaise before adding much salt, since the anchovies are salty.
• Cut the guindillas small so they are easy to distribute between the sandwiches.
• Assemble close to serving time to keep the baguette from softening.

Variations

• Add tomato: Add thin slices of ripe tomato for a juicy contrast.
• Make it milder: Use fewer guindillas for a gentler pepper flavour.
• Boost the herbs: Add a little parsley alongside the chives.
• Use crusty rolls: Fill individual crusty rolls instead of baguette sections.
• Add lettuce: Tuck crisp leaves into the sandwich just before serving.

Common mistakes to avoid

• Over-salting the mayonnaise: Taste it first because the anchovies already bring plenty of salt.
• Mashing the tuna: Flake it gently to preserve a more substantial texture.
• Leaving the fish oily: Drain the tuna and anchovies before filling the bread.
• Using large pepper pieces: Cut the guindillas into small bites for more even distribution.
• Filling too early: Assemble near serving time so the baguette does not turn soggy.

How to store

For the best texture, assemble the sandwiches just before serving. Keep any leftover filling in a covered container in the fridge and use within 1 day; the filled baguette will soften as it stands.

Frequently asked questions