This is the perfect recipe for those days when you don't want to cook but want to eat like a gourmet. It is a classic of Spanish gastronomy that works great as an appetizer or a quick dinner.
Ingredients (Serves 2)
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The Star: 1 glass jar of Bonito del Norte (White Tuna) in olive oil by Emperatriz.
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The Base: 2 large slices of farmhouse or rustic bread (thick cut).
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The Sidekick: 1 jar of roasted Piquillo peppers.
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The Flavor Touch: 1 peeled garlic clove.
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The Dressing: Extra virgin olive oil (or the oil from the jar itself) and fresh parsley (optional).
Steps
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- Toast the bread: Toast the bread slices until they are golden and crispy on the outside, but still soft on the inside.
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The flavor secret (Aromatize): As soon as you take the bread out of the toaster/pan, lightly rub the raw garlic clove over the hot surface of the bread. The heat will help the bread absorb a subtle garlic aroma without being overpowering.
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The bed of peppers: Place the open piquillo peppers on the bread. If you want to take it to the next level, you can sauté them for 30 seconds in a pan with a pinch of sugar to caramelize them slightly, but they are delicious cold too.
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Crown with Emperatriz: Open the glass jar and take out the whole tuna loins. Place a generous amount (or a large loin) on each toast, on top of the peppers. Make it look bountiful.
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The Finish: Drizzle a little olive oil from the jar over the top so the bread soaks up the flavor and garnish with a leaf of fresh parsley for color. Ready to eat!
