White Tuna in Piquillo Pepper
"Pimiento del Piquillo Relleno"
This Basque tapas recipe consist of a slice of crispy long bread loaded with a whole Piquillo pepper stuffed with a mix of Bonito del Norte (white 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.
Piquillo Peppers stuffed with Bonito del Norte and Onion 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 Bonito del Norte (Atun Blanco), but if you can't get that just take any "ordinary" tuna!
|1 small can
|Bonito del Norte (a.k.a "Atun Blanco", white tuna)
(1 small can should be about 75-90 grams drained) ( buy )
|Onion, finely chopped|
|Lemonjuice or Limejuice|
|Black pepper, freshly ground|
|Piquillo peppers (we got them from a can) ( buy )|
|Long Bread (as fresh and crispy as possible)|
The above quantities of fish and onion should be enough to stuff about six Piquillo peppers.
These Basque tapas are prepared as follows:
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;
Make the filling by mixing the flaked tuna, chopped onion, mayonnaise, lemon juice (or lime juice if you like) and ground black pepper;
Stuff the Piquillo peppers with the filling;
Serve on bread, use you fantasy to produce some garnishing, if you like.
These tapas with fresh bread and tuna will keep quite well for an hour or two when stored in the fridge, but best is to serve them immediately!