Bocadillo de Atún

History

The bocadillo de atún is one of the most popular sandwiches in Spain, a staple of bars, schools and roadside cafeterías across the country. Spanish canned tuna — among the finest in the world, particularly from the Basque Country and Galicia — is combined with ripe tomato, olive oil, lettuce and sometimes boiled egg on a fresh crusty roll. Simple, affordable and deeply satisfying, it is the everyday lunch of millions of Spaniards.

Ingredients

• Barra de pan (Spanish crusty bread roll)
• Canned tuna in olive oil
• Ripe tomato, sliced
• Lettuce
• Olive oil
• Salt
• Boiled egg (optional)
• Mayonnaise (optional)

How to Make

1. 1Split the barra de pan lengthwise.
2. 2Rub the inside of the bread with a ripe tomato half, pressing firmly so the juices soak in.
3. 3Drizzle with good olive oil and season with salt.
4. 4Drain the tuna and flake it onto the bread.
5. 5Add lettuce, sliced tomato and boiled egg if using.
6. 6Close the sandwich, press lightly and serve immediately.

Known for it

• Central Bar by Ricard CamarenaCentral Market of Valencia, Pl. de la Ciutat de Bruges, s/n, Ciutat Vella, 46002 València, Valencia, Spain