Bonito (tuna loin) pintxo

15 min

Type of dish: Finger foods

Temperature: Cold

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

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

92.81

kcal

Carbohydrates

1.37

Proteins

5.91

Lipids

6.51

Fiber 0.07 g

Saturates 1.28 g

Monounsaturated fatty acids 3.95 g

Polyunsaturated fatty acids 1.27 g

Cholesterol 70.54 mg

Calcium 12.55 mg

Iron 0.51 mg

Zinc 0.41 mg

Vitamin A 36.11 ug

Vitamin C 0.98 g

Folic acid 8.2 ug

Salt (Sodium) 122.69 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.