The pretty one is one of the most typical sandwiches in Euskadi. A classic that never fails and shines in its simplicity in bars throughout the Basque Country.
There are multiple versions of this sandwich, but we have followed the recipe that appears in the book Bocatas, arte entre dos panes, by Tony Garcia Y Oscar Brock, which take a tour of some of the most classic sandwiches in the Spanish geography. A book that, it must be said, we have loved and from which we will surely prepare more recipes.
As Broc and García point out in the book, the only thing to keep in mind when making a tuna sandwich is to use good raw material. Above all, avoid canned tuna and use tuna fillets from the north in olive oil, which are the ones that will give us the necessary bite. For the rest: good piparras, some decent anchovies and, if possible, a homemade mayonnaise. And we will be facing a delight.
Although the bonito of the north is in full season in summer, for this sandwich It is consumed preservedso we can prepare it all year round.
To make this sandwich we can use the best loaf bread we have availableeither baguette or ciabatta type.
We open it in half and spread the mayonnaise on both sides. We arrange the tuna, the piparras, the anchovies, in that order, and we close. We can also mix the mayonnaise with the piparras and the chopped anchovies. To taste
Sandwiches, art between two breads (Kitchen)
With what to accompany the tuna sandwich
The tuna sandwich is a perfect single dish, although it can be made in a skewer version, as a appetizer. To drink, he cries out to me for a good Rioja red wine, although there are those who prefer to drink it with txakoli, cider or beer.
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