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Tuna & piquillo pepper sandwich with capers

A tasty lunch rich in Omega-3

Tuna and piquillo peppers sandwich with capers

Ready In

10 minutes

Cooking time

5 minutes

Prep time

5 minutes

Serves

4 people

Ingredients
3 tbsp Brindisa North & South olive oil
2 tsp Valdespino sherry vinegar
1 tsp lemon juice
2 tbsp caperberries, rinsed, drained and finely chopped
2 anchovy fillets, finely chopped
2 tbsp finely chopped flat parsley leaves
2 tins Ortiz bonito 112g, drained
Baby spinach leaves
4 piquillo peppers, cut into strips
Chives to garnish
4 small baguettes
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Method

  1. Whisk together the olive oil vinegar, lemon juice, capers, anchovy, and parsley.
  2. Add the tuna to the dressing and mix well.
  3. Build the sandwiches by layering the spinach, piquillo pepper strips and tuna mixture inside the baguettes.

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Ingredients
3 tbsp Brindisa North & South olive oil
2 tsp Valdespino sherry vinegar
1 tsp lemon juice
2 tbsp caperberries, rinsed, drained and finely chopped
2 anchovy fillets, finely chopped
2 tbsp finely chopped flat parsley leaves
2 tins Ortiz bonito 112g, drained
Baby spinach leaves
4 piquillo peppers, cut into strips
Chives to garnish
4 small baguettes
Add all to basket

Add in stock items to your basket

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