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10 mins
4
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
30 mins 4 people
50 mins 6 people
15 mins 6 people
35 mins 2 people
35 mins 4 people
10 mins 6 people
30 mins 6 people
40 mins 2 people
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
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.