Our attempt at a recipe by chef Seamus Mullen of Tertulia, seen here open-faced for your viewing pleasure. 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, or just to mix in both with the tuna salad concoction, contrary to the directions below.
Total Time (preparation and cooking): 15-20 minutes
Servings: one significant sandwich, a couple medium-sized sandwiches, several tiny sandwiches
1. Ideally, you've hardboiled your eggs already, but if you haven't, do that now why slicing and toasting the bread.
2. Combine the tuna and capers and olive oil and all the chopped and diced ingredients with the mayonnaise, except the eggs and guindilla peppers. Maybe add a little more mayonnaise.
3. Layer the tuna on the slices of bread.
4. Top the tuna with slices of the eggs and guindilla peppers in an appealing way.