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TUNA & PIQUILLO PEPPER SANDWICH WITH CAPERS

A tasty lunch rich in Omega-3
READY IN

10 minutes

COOKING TIME

5 minutes

PREP TIME

5 minutes

SERVES

4 people

ingredients

  • 3 tbsp Brindisa North & South olive oil
IN STOCK
  • 2 tsp Valdespino sherry vinegar
IN STOCK
  • 1 tsp lemon juice
  • 2 tbsp caperberries, rinsed, drained and finely chopped
IN STOCK
  • 2 anchovy fillets, finely chopped
IN STOCK
  • 2 tbsp finely chopped flat parsley leaves
  • 2 tins Ortiz bonito 112g, drained
IN STOCK
  • Baby spinach leaves
  • 4 piquillo peppers, cut into strips
IN STOCK
  • Chives to garnish
  • 4 small baguettes

METHOD

  1. Whisk together the olive oil vinegar, lemon juice, capers, anchovy, and parsley.
  2. Add the tuna to the dressing and mix well.
  3. Build the sandwiches by layering the spinach, piquillo pepper strips and tuna mixture inside the baguettes.

ingredients

  • 3 tbsp Brindisa North & South olive oil
IN STOCK
  • 2 tsp Valdespino sherry vinegar
IN STOCK
  • 1 tsp lemon juice
  • 2 tbsp caperberries, rinsed, drained and finely chopped
IN STOCK
  • 2 anchovy fillets, finely chopped
IN STOCK
  • 2 tbsp finely chopped flat parsley leaves
  • 2 tins Ortiz bonito 112g, drained
IN STOCK
  • Baby spinach leaves
  • 4 piquillo peppers, cut into strips
IN STOCK
  • Chives to garnish
  • 4 small baguettes
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