– 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)
Preheat oven to 375°F, line a baking dish, add the tomatoes and jalapeños with olive oil and salt. Bake 15 minutes, then steam, peel, and chop the jalapeños.
Chop parsley and slice pitted green olives; set aside. Optionally, replace parsley with cilantro based on preference.
Slice the baguette into quarters and toast in a preheated oven for 3-4 minutes, or use a toaster for quick, even browning.
Mix the tuna, parsley, olives, jalapeños, and salt. Add olive oil and balsamic, and stir thoroughly. Adjust flavors, spice with more or less jalapeño as desired.
While baguettes are warm, spread requesón or ricotta, layer with lettuce and tuna salad. Top with roasted tomatoes, season, and optionally drizzle with balsamic vinegar.
Serve the freshly assembled tuna molletes immediately and savor the delicious blend of flavors. Enjoy your meal!