15 min
Type of dish: Finger foods
Temperature: Cold
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
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
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)
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.