Tuna Bocadillos - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil, plus more for brushing
1 medium onion, finely chopped
2 leeks, white and tender green parts only, finely chopped
1 teaspoon chopped thyme
1/2 teaspoon dried marjoram
salt & freshly ground black pepper
1/2 teaspoon sugar
3 tablespoons sherry wine vinegar
1 carrot, finely diced
2 (8 ounce) jars imported spanish tuna, in olive oil
32 inches French baguettes, split length-wise
1 ripe tomatoes, halved crosswise
4 piquillo peppers, cut into thin strips

Preparation

In a skillet, heat the 2 Tablespoons of oil.
Add the onion, leeks, thyme and marjoram.
Season with salt and pepper and cook over moderately low heat, stirring, until softened, about 10 minutes.
Add the sugar, vinegar and carrot and cook until the liquid has evaporated, about 5 minutes.
Transfer to a bowl and refrigerate until cool.
Add the tuna and it's oil to the vegetables, breaking the tuna into large flakes.
Preheat the broiler and brush the cut side of the baguettes with oil and toast slightly.
Rub the cut sides of the tomato over the baguettes, leaving lots of pulp.
Spoon the tuna onto the baguettes, top with the piquillos; and serve.