5 tasty ideas with Basque Tuna&Anchovies

Here we go with 5 easy and healty ideas to prepare fast Spanish dishes and Basque tapas. Having some high quality canned fish in store is always a good idea!

 

1) Grilled vegetables with Olasagasti White tuna.

Hands-on time: 5 min. Cooking time: 1 hour. Serves: 2/3

1/4 of broccoli
1 big aubergine
1 big red pepper
1 white onion
1 tin of Olasagasti White Tuna (Bonito del Norte) (270g)
Extra Virgin Olive Oil and a pinch of salt.

Cut the vegetables in four (you can decide whether to peel them or not) . Grill in oven for 1 hour with some olive oil and salt. Serve in a dish (at room temperature or just warm) together with the contents of the tin.

 

 

 

2) Spring vegetables with wild rice and Olasagasti Anchovy fillets

Hands-on time: 5 min. Cooking time: 40 min. Serves: 2

1 onion

1 aubergine

4 artichokes

100 g of wild rice

1 tin of Olasagasti Anchovy fillets in olive oil

Boil the rice and keep warm. Cut the vegetables in halves. Either cook them separately in a frying pan with extra virgin olive oil until they are done or roast them in the oven for 40 min at 200º. Divide the preparation in two bowls and top with the Anchovy fillets just before eating.

3) A tipical tapa from San Sebastian: Pintxo Donostiarra

Hands-on time: 10 min. Serves: 5/6

1 jar of guindillas (small green pepper in vinegar)
1 jar of Olasagasti Bonito del Norte (310 g)
1 tin of Olasagasti Anchovy Fillets (125 g)
1 small fresh onion

Join a piece of each ingredient with a toothpick to form the tapa as in the photograph. Prepare at least 2 per person.

4) Grilled asparagus with tuna

Hands-on time: 2 min. Cooking time: 6 minutes. Serves:  4

Take the stalks off and clean the asparagus (8 per person). Grill them until they become brown, add a pinch of salt and serve them in a dish together with huge pieces of Olasagasti tuna.

 

 

5) A fresh Tuna Salad

Hands-on time: 6 min. Serves: 2

1 jar of Olasagasti Bonito del Norte (190 g)

1 spring onion

1 big tomato

1/2 green pepper

1 small carrot

1/2 cucumber

A few grains of corn

Mixed lettuce leaves

Extra virgin olive oil, salt and vinegar

Clean the vegetebles, cut them into pieces and put into a bowl. Add the grains of corn, dress and toss, then decorate with big dice of Olasagasti White Tuna (Bonito del Norte).

 

 

The cooked vegetables can be prepared the day before and kept cool. Then serve together with some slices of bread from a traditional loaf and a cool glass of wine.

Marta Olass