Tuna Molletes (Open-Faced Tuna Sandwiches)

Tuna Molletes will be a new lunchtime favorite!

Traditional Mexican molletes are smothered with refried beans and topped with cheese and pico de gallo. 

Whereas, molletes dules are made with melted butter, cinnamon, and a sweet topping.  

Here, I’m making a European-Mexican version with roasted cherry tomatoes and olives and spicy jalapenos and creamy requeson. 

The combination is delicious! 

🍅 Ingredients

• Requesón (or use ricotta)
• Tuna
• Red jalapeños (or use regular green jalapenos)
• Cherry tomatoes
• Lettuce 
• Green olives
• Fresh parsley (or cilantro)
• Olive oil
• Balsamic vinegar
• Salt to taste
• Bread (Baguette)

I found beautiful cherry tomatoes at the farmers market. They were the inspiration for this recipe. 

Roma tomatoes or heirloom tomatoes work too. Just make sure they are ripe. 

Molletes are Mexican open-faced sandwiches, using bolillo. If you can’t find bolillo, use a regular baguette. Even a large roll would work. 

🥣 Instructions

• Preheat oven to 375 F.
• Line a small baking dish with parchment paper. Add the cherry tomatoes and jalapenos. Drizzle with 1 tablespoon of olive oil and add salt to taste. 
• Bake for 15 minutes.

After baking, put the jalapeños in a bowl and cover with plastic wrap. Let them steam for 5-6 minutes. Then peel and finely chop. Remove seeds to reduce the heat.

• Rough chop the parsley and slice the green olives.
• Set aside until ready to use.

Only use pitted green olives. 

You can easily swap out the parsley for cilantro. Whatever you prefer is fine.

• Cut the baguette in half and then in two more halves. 
• Place the baguette in the oven to toast. About 3-4 minutes.

The oven was hot and ready for toasting. Or, place the bread in the toaster for a few minutes.

• Meanwhile, mix tuna, parsley, olives, roasted red jalapeños, and salt to taste in a bowl.
• Add the remaining olive oil and balsamic vinegar.
• Stir well to combine the ingredients.
• Taste and adjust as desired. 

To make this spicier, add more jalapeno. 

To reduce the heat, use half of a roasted jalapeno, or omit completely and swap out for roasted red peppers. 

Let’s Assemble The Sandwich

• While the baguettes are warm, spread requesón (or ricotta). 
• Add the lettuce and tuna salad. 
• Top with roasted cherry tomatoes and salt to taste.

Optionally drizzle a little more balsamic vinegar right on top.

🧀 Cheese Please

Requesón is a creamy ricotta-style Mexican cheese that is now available in most Mexican grocery markets. Growing up, it was virtually impossible to find. If you can’t find it, swap out for ricotta. 

🐟 What kind of canned tuna is best?

Albacore, yellowfin, and skipjack are the most popular types of tuna that get canned. Tuna packed in water, vegetable oil, or olive oil… this part really comes down to taste. If you are making a dish that compliments olive oil, then it might be best to use tuna packed in olive oil. Tuna packed in water tends to be more neutral in flavor.

Storing Instructions

Store the bread, cheese, and tuna mixture separately. Place the tuna mixture in a sealable container for up to 3 days. Once ready to consume, assemble the sandwich as instructed and enjoy. 

🥪 More Mexican Sandwich Recipes

• Pambazo
• Torta de Jamon (Mexican Ham Sandwich)
• Carne Asada Torta
• Mexican Breakfast Torta

😋 Hungry for More? 

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