Leek salad with white tuna, Espelette pepper salt and olive oil

Do you remember Gotzon, our bluesman-cooking wizard from Bermeo? A friend of quality raw materials, Gotzon likes simple, tasty dishes.  And this month he’s taking part in our recipe competition with a salad that, in line with his principles, combines the best from the sea and the land. Don’t miss it!


  • 1 jar of White Tuna (Albacore)
  • 1 large, thick leek
  • 1 jar of Piment de Espelette
  • Olive oil
  • Black pepper
  • Balsamic vinegar of Modena


  1. Boil the leek and leave it to dry on a plate with some kitchen paper for approximately an hour.
  2. Place the tuna fillets whole and without oil in the centre of another plate.
  3. Sprinkle the black pepper on it (if possible from a pepper mill).
  4. Cut the leek into long strips and place them around and on top of the tuna.
  5. Add the Espelette pepper salt and pour on some extra virgin olive oil first and then a bit of balsamic vinegar of Modena,

Ready to serve!


Easy, cool and tasty. Thanks, Gotzon!

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