«rollo de bonito a la asturiana» spanish-style layered tuna roll loaf

layers :

• grate the onion and simmer with 2 tbsp olive oil at medium-low heat for 10-12 minutes until translucent, remove from heat and let cool (150 grams when cooked)
• crush the garlic and combine with the chopped parsley leaves and 1 tbsp white wine in a mortar with pestle (or a food-processor) until it forms a paste, then set aside (50 grams total)
• remove the skin and bones (if any) from the red albacore tuna, chop finely and place in a large bowl (approximately 600 grams), add the cooked onions, garlic and parsley paste, 2 more tbsp white wine, salt, pepper and 1 beaten egg and knead with your hands until well combined and smoother, then add the flour and breadcrumbs and combine until firmer (add more breadcrumbs only if necessary) 
• use a large straight-sided rimmed baking sheet (the inside of mine measures 35 cm x 25 cm x 1,5 cm high), cover with a very large sheet of plastic film and spread and flatten the tuna mixture inside and even it out, chill for 30 minutes in the refrigerator
• make 2 thin slightly undercooked but firm enough omelets (with 3 beaten eggs, 1 tbsp olive oil and ¼ tsp salt each) and set each aside to cool
• cut up the strained roasted red peppers in longer strips and cut the olives in half or chopped and set aside and prepare the ham slices
• prepare the simple tomato sauce by cooking the grated shallot, crushed garlic and bay leaf in 2 tbsp of olive oil, then add the salt, pepper, 1 tbsp of white wine and cook until evaporated and finally the crushed tomatoes and simmer at medium heat for 10-15 minutes and set aside

assembly :

• on top of the chilled tuna mixture, add the layer of thin dry-cured ham slices, then add the omelets (cut them to the right size), then add the roasted red pepper and finally the olives and pat down until compact, grab the 2 ends of the plastic film and lift gently and start rolling the assembly, try to make it tight and keep rolling until it forms a compact log (mine measured 24 cm long x 12 cm thick), carefully place in your baking dish (or a large and long loaf pan) brushed with olive oil and chill again if necessary (to better retain its shape)
• preheat the oven to 190°C and heat up 6 tbsp olive oil in a small casserole until very hot
• pour the very hot oil over the uncooked tuna roll to sear the exterior and place in the oven to bake for 60 minutes, baste with the hot oil on the bottom of the baking dish every 15 minutes to develop a crust
• prepare the potatoes (or thick-cut fries) and fry before serving (if not serving 6 servings, then only fry what you will eat today and fry up the rest on the next days)
• *note : my method for fried potato wedges is to boil the cut potatoes for 25-30 minutes with vinegar and sea salt, then to remove them and let them dry out on a rack until cold, then fry them up once at 175°C until very pale golden and before eating, fry them up again at 190°C until reaching a darker golden color and crispy texture …
• after the tuna roll has baked for 60 minutes , add the warmed tomato sauce on top and on the sides and sprinkle with chopped flat leaf parsley and keep baking for an additional 15 minutes
• serve 2 thick slices per person with some tomato sauce (approximately 350 grams total per person) and hot fried potato wedges (approximately 200 grams per person) as accompaniment …