One of the pintxos crafted for our NYC Pop-Up by the chefs behind the James Beard Award–winning Wildair, this bite is the definition of understated perfection. Spicy Albacore Tuna whipped with anchovy, espelette, and mayo—spread on crisp baguette and topped with a few slivers of red onion. It’s briny, creamy, and just a little dangerous. The kind of thing you eat standing up, elbow to elbow with friends, a glass of natural wine in hand, and immediately wish you’d ordered three more.
This Recipe Features:
Albacore Tuna in Spicy Olive Oil
One of the pintxos crafted for our NYC Pop-Up by the chefs behind the James Beard Award–winning Wildair, this bite is the definition of understated perfection. Spicy Albacore Tuna whipped with anchovy, espelette, and mayo—spread on crisp baguette and topped with a few slivers of red onion. It’s briny, creamy, and just a little dangerous. The kind of thing you eat standing up, elbow to elbow with friends, a glass of natural wine in hand, and immediately wish you’d ordered three more.
This Recipe Features:
Albacore Tuna in Spicy Olive Oil
Ingredients
- • 4 tins of Spicy Albacore Tuna in Spicy Olive Oil
- • Red Onion
- • 2 Cantabrian Anchovies in EVOO
- • 1g Espelette Pepper
- • 10-12 slices Baguette
- • 100g Mayonnaise
Directions
- Start with albacore tuna, break up the pieces with a fork and place in a food processor.
- Add half the mayonnaise, 2 anchovy in paste form, and espelette and let form a paste, and the rest of the mayonnaise and season with salt and lemon juice
- Spread this on a lightly toasted baguette and top with red onion slivers.
This Recipe Features
Albacore Tuna in Spicy Olive Oil
