Bonito Tuna on Crusty Bread with Piquillo Pepper Vinaigrette Recipe
Receta de Tosta de Bonito del Norte con Vinagreta de Pimientos del Piquillo
15
Minutes
6
pieces
Ingredients
- 6 thick slices freshly baked crusty bread
- 6-7 oz Bonito del Norte tuna in olive oil
- 3 whole roasted piquillo peppers, finely diced
- 1/2 small green pepper, ribs and seeds removed and finely diced
- 1 1/2 tsp capers
- 2 shallots, peeled and finely minced
- 4 tbsp olive oil
- 2 tbsp plus 1 tsp sherry vinegar
- Juice from a small fresh lemon
- 1 1/2 tsp honey
- Sea salt to taste and fresh black pepper
- Anchovy stuffed olives and lemon wedges to serve
Nutritional Facts
- Calories 323
- Total Fat 15.1 gr (19%)
- Saturated Fat 2 gr (10%)
- Cholesterol 0 mg
- Sodium 804 mg (35%)
- Total Carbohydrates 28 gr (10%)
- Fiber 1.8 gr (6%)
- Sugars 4.4 gr
- Protein 21 gr
- Vitamin D 0%
- Calcium 4%
- Iron 14%
- Potassium 5%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
Delicate Bonito del Norte tuna in olive oil is both the foundation and key ingredient in this simple tapa. Paired with a roasted piquillo pepper vinaigrette, the silky texture and mild flavor of the tuna really shines. Bonito del Norte is considered by Spaniards to be the finest tuna available, oceans apart from the usual canned tuna. Once you’ve had it, you’ll see why!
Steps
In a glass or stainless steel bowl, make the vinaigrette by stirring together all the ingredients except tuna and bread. Season with salt and pepper to taste. Let stand for at least 1 hour.
Drain the tuna and gently separate into pieces. Arrange the tuna evenly over the bread slices, then spoon 1-2 tbsp of vinaigrette over each. This recipe easily doubles. Serve as part of your tapas spread with anchovy stuffed olives and lemon wedges.
1 Comment
Bonito tuna is the best, no other tuna tastes as good. Topping it with piquillo peppers put it over the top.