Tuna with Basque Vinaigrette
Appetizers Simple Recipes Spanish Fish and Seafood
In many pintxos bars in San Sebastian, I found large bowls with this colorful confetti of onion and peppers in olive oil. It's a vinaigrette served with fish and seafood. I tried it with tuna, octopus, marinated anchovies, and also with grilled shrimp. Deliciously simple.
Ingredients
1 can of tuna in water (200g)
Basque Vinaigrette
1 medium onion (85g cleaned)
1 green hot pepper (15g cleaned)
1/2 small red bell pepper, kapia type (15g cleaned)
3 tablespoons lemon juice
1 tablespoon sherry vinegar (or cider vinegar)
5 tablespoons extra virgin olive oil
2 pinches sugar
salt
How to prepare tuna with basque vinaigrette
- Finely dice the onion into small cubes and sprinkle with a little salt. Clean and dice the peppers into equally small cubes, place in a separate bowl and sprinkle with salt. Let them sit for 10 minutes.
- Drain the onion of its released juice (squeeze in your fist or use cheesecloth for larger quantities).
- Add 2 tablespoons lemon juice and 1/2 tablespoon vinegar to the drained onion. Add 1 tablespoon lemon juice and 1/2 tablespoon vinegar to the peppers. Let them macerate for 15 minutes.
- Mix the onion with the peppers and add the oil and sugar. Mix well and let it sit for at least 30 minutes, ideally a few hours.
- Drain the tuna of water and place on a plate. Cover with the vinaigrette above. Let it marinate until serving time. Serve on small slices of bread/baguette.
Basque vinaigrette
Tuna with Basque Vinaigrette
