Overview:
Recipe Name:
Tostadas de Atún y Pimientos Agridulces (Tuna and Sweet and Sour Pepper Topped Toast)
By: Heather
Meal Type: Tapas (Lunch, Supper, Entertaining)
By: Heather
Meal Type: Tapas (Lunch, Supper, Entertaining)
Prep Time:
10 Minutes
Cook time: 10 Minutes
Servings: 5 as part of a range of tapas
Cook time: 10 Minutes
Servings: 5 as part of a range of tapas
Colourful and extremely flavourful, this delicious little tapas dish is inspired by the sunshine and amazing fish tapas of the Costa De La Luz and is perfect served alongside a glass of chilled Manzanilla sherry, ¡perfecto!
Ingredients:
- 1 small onion, halved and thinly sliced
- 1 crushed garlic clove
- 3 ready roasted red piquillo peppers, thinly sliced
- 1 tsp. sherry vinegar
- 1 tsp. honey
- Salt and black pepper
- 60g/ 2oz Tinned Tuna fillets (Albacore or Bonito del Norte) in olive oil
- 1 tbsp. extra virgin olive oil
- 5 slices of baguette
- Baby basil leaves or shredded basil to serve
You may need...
- Saute or ovenproof frying pan with lid
- Serving board or plate
Method:
- Begin by heating the olive oil in a sauté or frying pan on the boiling plate, add the sliced onion and once it begins to fry cover and immediately transfer to the bottom of the simmering oven for 5 minutes, until the onion has softened but not browned.
- Meanwhile toast your bread slices in a griddle pan on the boiling plate on one side only (or under the grill).
- Remove the onions from the oven and transfer to the simmering plate, add in the crushed garlic, strips of roasted pepper along with a good pinch of salt and grind of pepper. Stir and replace the lid then fry for 3 minutes before adding in the sherry vinegar and honey, stirring and cooking together for a further minute.
- Taste and adjust the seasoning if required (you may want to add a touch more honey or sherry vinegar depending on your taste), then remove from the hot plate and set aside on top of the cooker to keep warm.
- 5. Place your bread, toasted side up, on a long plate or serving board. Top each one with a large spoonful of the pepper and onion mixture and then finish with a generous piece of the drained tuna fillet. Drizzle with a little olive oil, sprinkle with the basil leaves and serve. ¡Perfecto!
Recipe Tips: The sweet and sour pepper mixture can be prepared in advance and simply gently reheated when needed. It is also a lovely accompaniment to a piece of pan fried or baked white fish.
Aga Range Cooker Tips: Cooking the onions in the oven (in a covered pan) keeps the kitchen smells to a minimum.
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