Tuna and Pepper Pincho

Name: Tuna and Pepper Pincho (Pincho de Atún y Pimiento)
Yield: Serves 4
Cuisine: Spanish
Ingredients: Fresh lemon juice (optional); 8 slices baguette; 1 red (bell) pepper, roasted and peeled, to garnish; 3 tbsp mayonnaise, (use a good, preferably organic store-bought one); 3 tbsp mayonnaise, (use a good, preferably organic store-bought one); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 75 g/3 oz canned best quality tuna in olive oil

Pincho de Atún y Pimiento

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Tuna canning is big business on the north coast of Spain, particularly in Cantabria and the Basque country. Canned tuna is completely different from its fresh counterpart and, I think, equally delicious in its own way. The pale fleshed bonito del norte is the most highly prized and is really worth seeking out.

Ingredients

75 g/3 oz canned best quality tuna in olive oil
3 tbsp

Europe
Spain
Galicia
Navarre
Asturias
Starter
Snack
Fish course
Pescatarian
Mediterranean
Catalonia

Method

Drain and flake the tuna into tiny pieces and mix with the mayonnaise until soft and creamy. If you are too generous with the tuna the result will seem dry. Season with salt, pepper or a squeeze of fresh lemon juice if necessary.

Pile the tuna mayonnaise on to the slices of bread, be generous, the Basques are. The bread is there to hold the pincho together, not as the main player