Basque Toast
- 2 pers.
- 20 min.
- Easy
Ingredients
- Bonito belly tuna Casa Santoña
- Sarasa Piparras
- 2 red peppers
- 1 onion
- 4 Tomatoes
- 1 pinch of salt and pepper
- 3 cloves of garlic
- 1 dash of oil
- 1 slice of bread
Preparation
Today we are going to pay tribute to Basque gastronomy with a super pintxo made with Basque-style peppers, our juicy tuna belly and crowned with a delicious piparra.
First, for the Basque peppers: In a frying pan over medium heat with olive oil, sauté the onion cut into julienne strips with a pinch of salt and garlic. When the onion is poached, add the previously roasted red peppers and sauté them for a couple of minutes. Then add the peeled and brunoise tomatoes. Cook over medium heat, covered, for 5 minutes until the tomatoes release their juices. Then we lower the heat and leave it like that for 20 minutes. Finally we correct salt and pepper.
Finishing and Presentation
These peppers can be enjoyed either hot or cold. In this case we will use them cold for the toast. Arrange the rest of the ingredients, ventresca and piparras to your liking. You can top it off by adding a touch of fresh parsley. On gin!
