Ingredients
4
4 slices of bread
1 jar Ortiz White Tuna in olive oil
4 quail eggs
1 sprig of thyme
Pink peppercorns
1 pinch of Pimentón de La Vera (smoked paprika)
Salt flakes
About this recipe:
A handy hint for easily peeling the quail eggs: after cooking, cool them under running water. Then make a lateral incision with scissors to easily remove the peel.
1
Place water in a small saucepan and as soon as it starts boiling, add the quail eggs. Cook for 4 minutes, cool them under running water and peel.
2
Cut the bread on the bias into four slices and lightly toast under the grill or in a toaster so that they’re crunchy.
3
Break up the Ortiz White Tuna into loins and place on the bread. Top with quail eggs, halved. Sprinkle with salt flakes, a pinch of Pimentón de La Vera (paprika), freshly ground pink peppercorns and some sprigs of thyme and serve immediately.
Desde siempre, el Bonito del Norte se ha considerado un producto exquisito. Detrás del éxito del «Rey de los atunes» están su textura suave, delicada y poco fibrosa, y su sabor único, que convierte cada bocado en un placer. Obviamente sobre gustos no hay nada escrito, pero si hay un pescado deseado por encima de los demás, es el Bonito del Norte. Un capricho que, afortunadamente, podemos disfrutar a diario.
