Yellowfin Tuna Salad with Anchovies
"Pinchos Atun Claro Encebollado con Anchoa"
This Basque tapas recipe consists of a slice of crispy long bread loaded with a Yellowfin Tuna Salad with onion, mayonnaise and lemon juice, garnished with an Anchovy Fillet.
This style of pinchos on bread is very common in the tapas bars and restaurants of San Sebastian, Bilbao and other places in the Basque Country.
Salad of Yellowfin Tuna and Onion with an Anchovy Fillet on Long Bread
Tapas Recipe Ingredients
For this Basque tapas recipe you will need the following ingredients.
If you are not able to get any ingredient in a store close to you, don't worry: try an alternative which comes as close as possible. For example, for this Tuna Salad we are using Yellowfin Tuna (Atun Claro), but if you can't get that just take any "ordinary" tuna!
|2 small cans
|2 big tablespoons|
|Yellowfin Tuna ("Atun Claro")
(1 small can should be about 75-90 grams drained); ( buy )
|Onion, medium size, very finely chopped;|
|Lemonjuice or Limejuice;|
|Black pepper (prefereably freshly ground);|
|Long bread (as fresh and crispy as possible);|
The above quantities of fish and onion should be enough for about ten pinchos, like shown in the picture above.
Preparation of these Basque tapas of Yellowfin tuna and onion with an anchovy fillet on long bread is really very easy:
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;
Thoroughly mix flaked tuna, chopped onion, mayonnaise, lemon juice (or lime juice if you like) and ground black pepper to make a nice tuna salad;
Spread the tuna salad mix over the ten slices of long bread;
Garnish each pincho with a strip of anchovy fillet;
The toothpick is part of Basque tradition!
These tapas with fresh bread, tuna and anchovy will keep quite well for an hour or so when stored in the fridge, but best is to serve them immediately!