Bonito del Norte Tuna and Guindilla Peppers Sandwiches

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Our attempt at a recipe by chef Seamus Mullen of Tertulia, seen here open-faced for your viewing pleasure. We toasted the bread because toast is delicious and makes everything better. You can also try chopping up the guindillas and the egg to make smaller, pintxo-sized bites for parties and general snacking, or just to mix in both with the tuna salad concoction, contrary to the directions below.

Bonito del Norte Tuna & Guindilla Peppers Sandwich

Total Time (preparation and cooking): 15-20 minutes

Servings: one significant sandwich, a couple medium-sized sandwiches, several tiny sandwiches 

Ingredients

• 1 can - Donostia Foods Bonito del Norte Tuna in Olive Oil (use more or less based if you want a heaping, deli-style sandwich or something more manageable, bite-wise)
• slices of your favorite bread (sourdough? rye? sure!)
• 1 tbsp chopped chives
• 1 tbsp diced shallots
• 1 tbsp Donostia Foods Lilliput Capers
• 1 tbsp extra virgin olive oil (the oil from the jar of tuna will do superbly)
• Chopped manzanilla olives (however many you feel is appropriate)
• 2 tbsp mayonnaise (no need to whip up your own "aioli". Yes, we've done it, even suggested it, and sometimes it's fun, but it's just not necessary when you can just put a dollop in from a jar)
• Donostia Foods Guindilla Peppers, as many as you'd like based on how you're feeling today
• 2 eggs
• lemon zest
• Salt and pepper to taste

Directions

1. Ideally, you've hardboiled your eggs already, but if you haven't, do that now why slicing and toasting the bread.

2. Combine the tuna and capers and olive oil and all the chopped and diced ingredients with the mayonnaise, except the eggs and guindilla peppers. Maybe add a little more mayonnaise.

3. Layer the tuna on the slices of bread.

4. Top the tuna with slices of the eggs and guindilla peppers in an appealing way.

5. Eat.

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