Montaditos de Pimiento y Atún (Imprimir)
Bocados abiertos españoles con pimientos asados ahumados y atún sabroso sobre pan tostado crujiente, ideales para tapeo.
# Ingredientes:
→ Topping
01 -
1 jar (200 g) roasted red peppers, drained and sliced into strips
02 -
1 can (120 g) high-quality tuna in olive oil, drained
03 -
1 tbsp capers, rinsed and drained
04 -
1 tsp sherry vinegar or red wine vinegar
05 -
1 tbsp extra virgin olive oil
06 -
Salt and black pepper to taste
→ Bread Base
07 -
8 slices baguette or rustic bread, toasted
08 -
1 garlic clove, peeled (for rubbing)
→ Garnish
09 -
Fresh parsley or chives, finely chopped (optional)
10 -
Olive oil for drizzling
# Instrucciones:
01 -
Combine roasted red pepper strips, tuna flakes, capers, vinegar, and olive oil in a mixing bowl. Stir gently to incorporate. Add salt and pepper to taste.
02 -
Toast the bread slices until golden and crisp. While still warm, rub the surface of each slice with the peeled garlic clove for subtle flavor infusion.
03 -
Generously spoon the tuna and roasted red pepper mixture onto each toasted bread slice.
04 -
Sprinkle with chopped parsley or chives, drizzle lightly with olive oil, and serve immediately.
# Notas:
01 -
Use bonito del norte for an authentic Spanish flavor.
02 -
Add a green olive or sliver of anchovy for extra depth.
03 -
Pair with vermouth or dry white wine for a classic tapas experience.