This Basque tapas recipe consists of a slice of crispy long bread loaded with a Yellowfin Tuna Salad with onion, mayonnaise and lemon juice, garnished with an Anchovy Fillet.
This style of pinchos on bread is very common in the tapas bars and restaurants of San Sebastian, Bilbao and other places in the Basque Country.

INGREDIENTS for 10 pintxos:

1 jar of  Tuna loins The Spanish Hamper.
1 Onion, medium size, very finely chopped.
2 big tablespoons of Mayonnaise.
1 tablespoon of Lemonjuice.
1/2 teaspoon of Black pepper.
1 jar of Anchovy fillets The Spanish Hamper.
10 slices of crispy long bread.
optional: toothpick

PINTXO PREPARATION:

1. Before you start, put all ingredients and plates that you are going to use in the fridge to cool down for an hour or so.
2. Thoroughly mix flaked tuna, chopped onion, mayonnaise, lemon juice and ground black pepper to make a nice tuna salad.
3. Spread the tuna salad mix over the ten slices of long bread.
4. Garnish each pincho with a strip of anchovy fillet.

The toothpick is part of Basque tradition!