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Christmas canapés: Tuna belly and anchovy tartlet
A new Christmas canapé! The third proposal for our Christmas Canapé competition is courtesy of María. Delicious tartlets with a sliced bread foundation, crowned with two of our greatest treasures: anchovies from the Bay of Biscay and Albacore Tuna belly.
Ingredients
- A new Christmas canapé! The third proposal for our Christmas Canapé competition is courtesy of María. Delicious tartlets with a sliced bread foundation, crowned with two of our greatest treasures: anchovies from the Bay of Biscay and Albacore Tuna belly. - 2 tins
- Anchovies from the Bay of Biscay - 1 tin
- Sliced bread - 4 slices
- Avocado - 1 (ripe)
- Spring onion - 1/2
- Tomato - 1 (large and ripe)
- Gherkins - 2
- Olive oil
- White wine vinegar
- Salt
Instructions
- Flatten the slices of bread without the crust with a rolling pin, to make them thin.
- Put them in large cupcake moulds, pressing the edges well so they adapt to the shape.
- Bake in the oven at 150º C until golden brown. Set aside.
- Chop the avocado, the spring onion, the tomato and the gherkins. Dress with salt, oil and vinegar to taste. (If you’re going to prepare them in advance, you can use a few drops of lemon so that the avocado doesn’t oxidise and the mixture is nice and ready to be used later).
- Fill the tartlets with the chopped vegetables.
- Add the Albacore Tuna belly and the Cantabrian anchovies on top of the vegetables.
- You can add a few drops of the oil from the tin of anchovies, to add flavour.
Some top-class tartlets, thanks María!
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