Receta de Tosta de Bonito del Norte con Vinagreta de Pimientos del Piquillo - Bonito Tuna on Crusty Bread with Piquillo Pepper Vinaigrette Recipe
La Tienda Kitchens
- 15 minutes
- 6 pieces
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!
Ingredients
- 6thick slices freshly baked crusty bread
- 6-7oz Bonito del Norte tuna in olive oil
- 3whole roasted piquillo peppers, finely diced
- 1/2small green pepper, ribs and seeds removed and finely diced
- 1 1/2tsp capers
- 2shallots, peeled and finely minced
- 4tbsp olive oil
- 2tbsp plus 1 tsp sherry vinegar
- Juice from a small fresh lemon
- 1 1/2tsp honey
- Sea salt to taste and fresh black pepper
- Anchovy stuffed olives and lemon wedges to serve
Preparation
STEP 1
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.
STEP 2
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.