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

    Bonito Tuna Pintxo with Pepper Vinaigrette

    • Serves 4
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    0 mins
    Total time
    10 mins
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    • 250g can of bonito tuna in olive oil
    • 2 banana shallots, finely chopped
    • ½ red pepper, finely diced
    • ½ green pepper, finely diced
    • Pitted manzanilla olives
    • 9 tbsp extra virgin olive oil
    • 3 tbsp cider vinegar
    • Seas salt to taste


    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.


    1. Drain the bonito from the can or jar.
    2. Cut the bonito tuna into bite-size chunky pieces and pierce each piece with a toothpickand a pitted manzanilla olive.
    3. Place the tuna chunks in a plate and spoon the chopped shallots and diced pepper on each piece.
    4. Drizzle with the olive oil and cider vinegar and sprinkle some salt on each piece. Serve with some crusty bread and a glass of txakoli.

      Shop Ingredients

      Arroyabe Bonito Tuna in Olive Oil 260g

      Corredor Pitted Manzanilla Olives 2Kg


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