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    Bonito Tuna Pintxo, tuna pixto recipe Basque Recipes, Tapas Recipes 5 1 5 0

    Bonito Tuna Pintxo with Pepper Vinaigrette

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    Prep Time
    10 mins
    Cook Time
    0 mins
    Total Time
    10 mins

    This simple pintxo is made with bonito tuna, a fleshy white tuna caught off the Basque coast in the Cantábrico sea. The best part of the bonito tuna is the ventresca, which is the belly area, just below the head. The meat form this part, is the most delicate in texture and succulent in taste. Ventresca sizes can vary between half a kilo to 2 kilos and it’s best barbecued whole with a flavoured oil made from chopped garlic, dried chilli, flat leaf parsley and a drizzle of cider vinegar. For this pintxo, you will bonito tuna in olive oil that comes in cans or jars of different sizes and can be purchased from selected stores or delis.

    Total Time 10 mins
    Serves 4
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    Chef's Profile

    Javier De La Hormaza

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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