Tuna and Egg Tapas/Pintxos Recipe - A Spanish Delight in Every Bite!

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon is a healthier omega-3 option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread is healthier but can be more expensive.

Open the canned tuna and drain excess liquid.

Boil the eggs in a pot of water for 10-12 minutes until hard-boiled.

Cool the eggs under cold running water and peel them.

Chop the red onion finely and set aside.

In a bowl, combine the drained tuna, mayonnaise, chopped onion, lemon juice, salt, and black pepper.

Mix until well combined and creamy.

Slice the boiled eggs into quarters or halves.

Toast the bread slices until golden brown.

Spread a layer of the tuna mixture on each slice of bread.

Top with sliced eggs, pimento, and capers.

Garnish with fresh parsley and avocado slices if desired.

Serve on a platter with lettuce and tomato slices.

Cooking Techniques

Spice Level:

Allergens