Recipe: Bonito del Norte Tuna and Guindilla Peppers Sandwiches
Our attempt at a recipe by chef Seamus Mullen of Tertulia
, we toasted the bread because toast is delicious and makes everything better. You can also try chopping up the guindillas and the egg to make smaller, pintxo-sized bites for parties and general snacking.
Total Time (preparation and cooking): 15-20 minutes
1 can - Bonito del Norte Tuna in Olive Oil
(use more or less based on your own judgement)
1 loaf of your favorite bread (sourdough? rye? sure!)
1 tbsp chopped chives
1 tbsp diced shallots
1 tbsp capers or chopped caper berries
1 tbsp extra virgin olive oil (the oil from the tuna will do)
Chopped manzanilla olives
(however many you feel is appropriate)
2 tbsp mayonnaise
Salt and pepper to taste Guindilla Peppers
(again, to taste; probably one or two peppers per serving)
1. Slice the bread into thin slices and toast while you hard-boil the eggs.
2. Combine all ingredients except the eggs and guindilla peppers.
3. Layer the tuna on the slices of bread.
4. Top the tuna with slices of the eggs and guindilla peppers.
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