Varied Pintxos with Cantabrian anchovies and White Tuna
These days the Cantabrian anchovy is having a lot of prominence (this month its campaign began and last week we talked about it on Onda Cero Radio),we suggest you enjoy it in pintxo format, one of its most widespread uses (from the famous Gildas, to all kinds of appetizers with anchovy). For this, this week we propose the idea that Antonio has sent us to our recipe contest, a recipe of varied very sailor and simple pintxos, two of them with canned Cantabrian anchovies (one of which also has Tuna). Proof that having quality raw material you can enjoy delicious bites without great elaborations.
- Cantabrian anchovies
- York Ham
- Cheese spread
- Surimi sticks
- Smoked salmon - (optional)
The preparation is very simple, since you only have to arrange the ingredients on the rolls; the key is in the quality of the raw material.
- Spread the cheese on the buns and put an anchovy fillet on each of them.
- In other rolls, put a mixture of chopped ham, tuna and surimi; and on top another anchovy fillet.
- Finally, to accompany these two delicious Cantabrian Pintxos, you can prepare more with cheese and smoked salmon.
Simply delicious! Thank you, Antonio.
If you like this recipe, you can prepare it at home with:
Cantabrian anchovies in olive oil. 50 g tin
Cantabrian anchovy fillets in olive oil, carefully selected by Serrats, in olive oil.Buy
White Tuna in Olive Oil. 250 g jar
White Tuna (Albacore) loins carefully selected by “Serrats” Preserves, in olive oil and packaged in a glass jar.Buy