Bocadillo Atun

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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 2
Calories: 687kcal

Ingredients

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags (or 2 tsp loose rooibos tea)
  • 2 TBSP Honey (or sugar, to taste)
  • Ice cubes for serving

Bocadillo de Atún

  • 8 oz Tuna fish drained
  • 2 TBSP Mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 cup Olives pitted and sliced
  • 1 TBSP Fresh parsley chopped
  • Salt to taste
  • Black pepper to taste
  • 2 Sub rolls
  • 1/2 Red onion thinly sliced
  • 1 Tomato sliced
  • 1/2 cup Romaine lettuce shredded

Sides

  • 2 oz Potato chips
  • 2 Pickle spears
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Prepare the Rooibos Iced Tea: Bring 4 cups of water to a simmer, then remove from heat. Steep the rooibos tea bags (or loose tea in an infuser) for 10 minutes. Remove the tea bags, stir in honey or sugar to taste, and refrigerate until cool. Serve over ice.
  • In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, chopped olives, chopped parsley, salt, and black pepper. Mix well until evenly combined.
  • Optional: Toast the sub rolls in a skillet or toaster oven until lightly golden, about 2–3 minutes per side.
  • Layer the bottom half of each roll with shredded lettuce, sliced tomato, sliced red onion, and the tuna salad mixture. Add additional olives if desired.
  • Place the other half of the roll on top and cut each sandwich in half.
  • Serve the Bocadillo de Atún with potato chips, pickle spears, and rooibos iced tea.

Nutrition

Calories: 687kcal | Carbohydrates: 73g | Protein: 36g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 54mg | Sodium: 1805mg | Potassium: 932mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1924IU | Vitamin C: 21mg | Calcium: 109mg | Iron: 13mg

Bocadillo Atun

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2
Calories 687 kcal

Ingredients
 
 

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags (or 2 tsp loose rooibos tea)
  • 2 TBSP Honey (or sugar, to taste)
  • Ice cubes for serving

Bocadillo de Atún

  • 8 oz Tuna fish drained
  • 2 TBSP Mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 cup Olives pitted and sliced
  • 1 TBSP Fresh parsley chopped
  • Salt to taste
  • Black pepper to taste
  • 2 Sub rolls
  • 1/2 Red onion thinly sliced
  • 1 Tomato sliced
  • 1/2 cup Romaine lettuce shredded

Sides

  • 2 oz Potato chips
  • 2 Pickle spears

Instructions
 

  • Prepare all ingredients as listed above.
  • Prepare the Rooibos Iced Tea: Bring 4 cups of water to a simmer, then remove from heat. Steep the rooibos tea bags (or loose tea in an infuser) for 10 minutes. Remove the tea bags, stir in honey or sugar to taste, and refrigerate until cool. Serve over ice.
  • In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, chopped olives, chopped parsley, salt, and black pepper. Mix well until evenly combined.
  • Optional: Toast the sub rolls in a skillet or toaster oven until lightly golden, about 2–3 minutes per side.
  • Layer the bottom half of each roll with shredded lettuce, sliced tomato, sliced red onion, and the tuna salad mixture. Add additional olives if desired.
  • Place the other half of the roll on top and cut each sandwich in half.
  • Serve the Bocadillo de Atún with potato chips, pickle spears, and rooibos iced tea.

Nutrition

Calories: 687kcalCarbohydrates: 73gProtein: 36gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 54mgSodium: 1805mgPotassium: 932mgFiber: 5gSugar: 26gVitamin A: 1924IUVitamin C: 21mgCalcium: 109mgIron: 13mg
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