Basque tuna sandwich
Spain on a Fork · ♥ 5.6K likes · 124.4K views · 6 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 120 g mayonnaise
- 2 cloves garlic
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
In a bowl, combine the mayonnaise, finely grated garlic, lemon juice and olive oil; season with sea salt and black pepper and whisk to a creamy sauce.
- 2 can canned tuna in olive oil
Drain the tuna through a fine sieve over a bowl (keep the oil for another use) and flake it gently.
- 1 whole crunchy baguette
Cut the baguette into 6-inch (15 cm) sandwiches and halve each lengthwise; use bread with a hard shell or toast it lightly so it does not go mushy.
Preparing the baguette
- anchovies in olive oil
- guindilla peppers
- chopped chives
Add tuna to the bottom slice, then anchovies over the tuna, then guindilla peppers cut into bite-sized pieces, and top with chopped chives. No cooking.
Layering tuna, anchovies and peppers