Sándwich de atún vasco | Bocadillo de bonito

Ingredientes

• 1 baguette
• 1/2 cup mayonnaise (120 grams)
• 2 cloves garlic (finely grated)
• 1 tsp lemon juice (5 ml)
• 1 tbsp extra virgin olive oil (15 ml)
• 2 cans tuna in olive oil (4 oz / 110 grams each)
• 1 can anchovies in olive oil (3 oz / 70 grams)
• 9 Spanish guindilla peppers (similar to pepperchinis)
• sea salt & black pepper
• chopped chives for garnish

Preparación

1. 1

   Add the mayonnaise into a bowl, along with the grated garlic, lemon juice, and olive oil, then season with salt & pepper, and whisk together

2. 2

   Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna

3. 3

   Drain the can of anchovies, and cut the guindilla peppers into small bite-sized pieces

4. 4

   Cut the baguette into 6-inch-long (15 cm) sandwiches, then cut each one in half lengthwise

5. 5

   Spread the garlic mayo on both sides of the sandwich, then add some tuna over one slice, along with a couple of anchovies, some guindilla peppers, and top it off with chopped chives, enjoy!