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.