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Spanish recipes: Egg, tuna and Piquillo pepper pintxo | Foods from Spain
  • Products & Recipes
  • Back
  • Serves
    4
  • Time
    20-25 minutes
  • Main product

    Spanish Piquillo peppers

  • Ideas for...
    A Dinner
    A Light Menu
    A Party
    A Picnic
    An Afternoon Snack

Recipe

Egg, tuna and Piquillo pepper pintxo

(Pintxo de huevo, bonito y pimiento de Piquillo)

Difficulty: Medium  


 

  • Spanish recipe: Egg, tuna and Piquillo pepper pintxo. Photo by: Toya Legido/©ICEX.

    Spanish recipe: Egg, tuna and Piquillo pepper pintxo. Photo by: Toya Legido/©ICEX.

Wine Match
Federico Oldenburg/©ICEX

This miniature delicacy is made up of ingredients with an intense flavor that go well with Rioja Alavesa young red wine, made with carbonic maceration, such as those usually served in bustling taverns in the Basque Country.

Ingredients
Metric System Units

Ing. Egg, tuna and Piquillo pepper pintxo. Pintxo de huevo, bonito y pimiento del Piquillo. 1
2 eggs yolks
1 teaspoon white wine vinegar
salt
black pepper
300 ml Spanish olive oil
Ing. Egg, tuna and Piquillo pepper pintxo. Pintxo de huevo, bonito y pimiento del Piquillo. 2
2 eggs
4 slices of bread, lightly toasted
1 can of tuna in olive oil
1 jar of preserved Piquillo peppers
chopped chives (optional)

Imperial UK Units

Ing. Egg, tuna and Piquillo pepper pintxo. Pintxo de huevo, bonito y pimiento del Piquillo. 1
2 eggs yolks
1 teaspoon white wine vinegar
salt
black pepper
10.625 fl. oz Spanish olive oil
Ing. Egg, tuna and Piquillo pepper pintxo. Pintxo de huevo, bonito y pimiento del Piquillo. 2
2 eggs
4 slices of bread, lightly toasted
1 can of tuna in olive oil
1 jar of preserved Piquillo peppers
chopped chives (optional)

US Units

Ing. Egg, tuna and Piquillo pepper pintxo. Pintxo de huevo, bonito y pimiento del Piquillo. 1
2 eggs yolks
1 teaspoon white wine vinegar
salt
black pepper
1.25 cup Spanish olive oil
Ing. Egg, tuna and Piquillo pepper pintxo. Pintxo de huevo, bonito y pimiento del Piquillo. 2
2 eggs
4 slices of bread, lightly toasted
1 can of tuna in olive oil
1 jar of preserved Piquillo peppers
chopped chives (optional)

     
     
     
Preparation

To prepare a home-made mayonnaise, begin by whisking the egg yolks, the white wine vinegar and a little seasoning together in a bowl. Trickle the olive oil in from a teaspoon and beat hard until mixed. Repeat again and again, gradually adding a little more oil each time, but always making sure that the previous amount is mixed in well before adding more. Gradually increase the amount of oil added as the mixture gets thicker and creamier. Check the seasoning and store in a sealed container until ready to use.

Boil the eggs in salted water for 9 minutes. Once they are cooked, remove the shells and cut the eggs into fairly small pieces. To prepare the pintxo, place the toasted slices of bread on a plate and divide the chopped boiled egg between them. Place some tuna on top of each one together with one or two slices of red pepper and a blob of the mayonnaise sauce.

Preparation by: Sonia Fuentes/©ICEX

Presentation

Garnish with some chopped chives.

Nutritional Facts

Energy (kcal): 272
Energy (kJ): 1,138
Protein (g): 11.3
Fat (g): 16.7
Carbohydrates (g): 19.1
Fibre (g): 1.2
Selenio (μg): 17.9
Vitamin D (μg): 5.7
Vitamin B1 (Thiamin)2 (μg): 1.8

Information provided by: The Spanish Nutrition Foundation (FEN)

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