“Spanish tuna tapas” | “Banderillas de bonito"
These tapas are very easy and fast to make.
Everybody can do them and everybody loves them. If you really want to succeed in the preparation of Spanish tapas you must try this recipe!
By TIO JAVI
INGREDIENTS FOR SPANISH TUNA TAPAS:
- Tuna in “escabeche” (“Escabeche” is a pickled sauce, a marinade with olive oil and vinegar. Check out the marinade of the Spanish anchovies in vinegar, the marinade is very similar)
- Fried tomato
- Ketchup (just a little bit)
- Sandwich bread
- Butter or margarine
First, take out the tuna from the can. Then, add 1/3 of fried tomato and 2/3 of mayonnaise to the tuna. Mix them until the mixture gets homogeneous. Add a little bit of ketchup as well (just a spoon, see the picture).
Once you have the homogeneous mixture, reserve it. Cut the bread sandwiches into triangles and cover them with butter.
“The trick consists of getting the best texture… And you achieve that by being generous with the mayonnaise”
“Keep mixing and adding tomato and mayo until you listen to the characteristic sound of a well-impregnated tuna mixture”
“You can add tiny pieces of raw onion to the mixture. It will give some extra flavor to the Spanish tuna tapas. Add the onion in some of the tapas and check out the difference!”
Add the mixture previously made on top of the triangles.
Finally, add half of the olive on top of the Spanish tuna tapas.
Another last tip: Make as many Spanish tuna tapas as you can, this typical Spanish tapa will be quickly eaten by all of your guests!