Piment d'Espelette
medium · 10 min · 12 canapés
Basque Tuna Pintxo
A pintxo-inspired canapé without bread, using the crisp as the visible base.
Ingredients
- Piment d'Espelette crisps
- Tuna in olive oil
- Pickled onion
- Parsley
- Lemon
Instructions
- 1. Shape a small tuna mound.
- 2. Set it on one crisp.
- 3. Add pickled onion, parsley and lemon zest.
Pairings
Wine
- Txakoli
- Dry rose
Beer
- Pale ale
Cocktail
- Gin and tonic
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