This Basque tapas recipe consist of a slice of crispy long bread loaded with a whole Piquillo pepper stuffed with a mix of Yellowfin Tuna, chopped onion, mayonnaise and lemon juice.
This style of pinchos on bread is very common in the tapas restaurants and bars of San Sebastian, Bilbao and other places in the Basque Country.
1 Loin Tuna jar The Spanish Hamper
Black pepper, freshly ground
1 Piquillo Peppers The Spanish Hamper
Long Bread, as fresh and crispy as possible
Optional: Some garnish
1. Before you start, put all ingredients and plates that you are going to use in the fridge to cool down for an hour or so.
2. Make the filling by mixing the flaked tuna, chopped onion, mayonnaise, lemon juice and ground black pepper.
3. Stuff the Piquillo peppers with the filling.
4. Serve on bread, use you fantasy to produce some garnishing, if you like.
Due to the exceptionally busy time of the year, orders placed after 1pm on Tuesday 21st are not guaranteed for delivery before Christmas.