Pintxos Pronto #5: Bonito del Norte Tuna with Piquillo Peppers, Aioli, and Manzanilla Olives
Pintxos and eggnog? Why not. This is the fifth in our series of pintxos to be posted this holiday season. Some simple combinations of ingredients you can put together in a very little amount of your time, so you can spend most of it partaking in the revelry of the season.
- Bonito del Norte Tuna in Olive Oil
- Piquillo Peppers D.O. Lodosa
- Manzanilla Olives (Pitted)
As with a previous pintxo, all the work here is aioli
whisking-related. Once that's accomplished, it's just more of opening jars and putting one ingredient on top of another, with delicious, crowd-pleasing results. You should be able to get about a dozen pintxos from a jar of the Bonito, which is of course dependent on how much tuna you feel like awarding your guests. A naughty or nice joke could go here, something about the correlation between goodness over the course of the previous year and the resulting division and distribution of exquisite Bonito del Norte tuna amongst Christmas party guests. That joke will be withheld.
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