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    Bocadillo de Bonito

    • Serves 4 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    0 mins
    Total time
    5 mins
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    • 4 crusty white baguette rolls
    • 260g bonito tuna in olive oil
    • 1 tbsp cider vinegar
    • 5 tbsp mayonnaise
    • 4 Cantábrico salted anchovies
    • 4 guindilla peppers
    • Salt to taste


    A very popular bocadillo often seen in Pintxo bars in the Basque Country. Crusty baguette filled with white bonito tuna, season with salt, cider vinegar and mayonnaise and served with a salted anchovy and a pickled guindilla pepper. Where is the txakoli?


    1. Start by draining the oil from the bonito tuna can but leave a little bit in. Lightly break the tuna flakes into a bowl, season with salt and add the cider vinegar and one tablespoon of the mayonnaise to bind the tuna.
    2. To build the bocadillo, cut the bread rolls in half lengthways and spread the mayonnaise on each side. Divide the tuna between the four bottom halves, top with a salted anchovy and a guindilla pepper and close the bocadillo with the top halves. You can hold the bocadillo in position with a toothpick. Serve with ultra cold txakoli.

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