Bonito (tuna loin) pintxo

15 min

Type of dish: Finger foods

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Loaf bread 0.3 ud

Frozen bonito (tuna loin) 0.1 kg

Spring onions 0.05 ud

Mayonnaise sauce 0.03 l

Ketchup 7.5 g

Tabasco 0.25 ml

Ibarra chilli 5.0 g

Eggs 1.0 ud

Salted anchovy 5.0 ud

Elaboration

Toast the slices of bread.
Cook the eggs, cool and peel.
In a bowl mix the crumbled bonito (tuna loin) with the spring onion cut into brunoise, mayonnaise, ketchup, tabasco and the two boiled egg yolks.
Cut off the chilli peppers' tails.

SET UP

On the toast put a quenelle of the bonito (tuna loin) filling and decorate with the grated egg white.
Place a chilli on each pintxo.

Nutritional information (1 portion)

Energy

867.51

kcal

Carbohydrates

1.37

Proteins

113.27

Lipids

44.94

Fiber 0.07 g

Saturates 11.35 g

Monounsaturated fatty acids 12.06 g

Polyunsaturated fatty acids 14.57 g

Cholesterol 107.14 mg

Calcium 195.55 mg

Iron 6.61 mg

Zinc 3.46 mg

Vitamin A 322.81 ug

Vitamin C 0.98 g

Folic acid 61.27 ug

Salt (Sodium) 42822.69 mg

Sugars 0.42 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.