Bonito Tuna on Crusty Bread with Piquillo Pepper Vinaigrette Recipe - Receta de Tosta de Bonito del Norte con Vinagreta de Pimientos del Piquillo

  • 6 thick slices freshly baked crusty bread
  • 6-7 oz Bonito del Norte tuna in olive oil
  • 3 whole roasted piquillo peppers, finely diced
  • 1/2 small green pepper, ribs and seeds removed and finely diced
  • 1 1/2 tsp capers
  • 2 shallots, peeled and finely minced
  • 4 tbsp olive oil
  • 2 tbsp plus 1 tsp sherry vinegar
  • Juice from a small fresh lemon
  • 1 1/2 tsp honey
  • Sea salt to taste and fresh black pepper
  • Anchovy stuffed olives and lemon wedges to serve

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.