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.