Tuna pintxos with spicy peppers from Ibarra
A tuna salad made with drained tuna, onion, lemon, and mayonnaise, spread on toasted bread and topped with a half of marinated Ibarra pepper in vinegar.
These pintxos are served at the Basque sea bass counter. The tuna is paired with mayonnaise and a mild, marinated chili pepper.
Ingredients and directions
- Prep time20 min
- Cook time5 min
- Total25 min
- DifficultyEasy
- CostBudget
- Cooking methodNo-cook preparation, toasted bread
- Estimated cost$4.22 $0.21 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.
Ingredients
people
- $3.34
- $0.10
- $0.15
- $0.63
Prices from US supermarkets for 2 of 4 ingredients; Belgian prices for the rest.
Directions
- Mash the tuna in a bowl. ≈ 4 min
- Add the onion, mayonnaise, and lemon juice. ≈ 3 min
- Stir with a spoon until a smooth mixture is achieved. ≈ 4 min
- Spread the filling evenly over the toasted bread slices using a spoon.
- Finish each pintxo with half a hot pepper from Ibarra. ≈ 3 min
The bill
Tuna pintxos with spicy peppers from Ibarra
- 500 g of tuna or bonito, drained$3.34
- 1/2 onion, finely chopped$0.10
- Half a lemon, juice$0.15
- 75 g of mayonnaise$0.63
Total$4.22
that's $0.21 per person
Estimated price; varies by store.
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