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
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
g
Proteins
5.91
g
Lipids
6.51
g
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.
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