Spicy Tuna Mayo on Toast

Recipe by Wildair

Serves 10-12

Cook Time 10 min

One of the pintxos crafted for our NYC Pop-Up by the chefs behind the James Beard Award–winning Wildair, this bite is the definition of understated perfection. Spicy Albacore Tuna whipped with anchovy, espelette, and mayo—spread on crisp baguette and topped with a few slivers of red onion. It’s briny, creamy, and just a little dangerous. The kind of thing you eat standing up, elbow to elbow with friends, a glass of natural wine in hand, and immediately wish you’d ordered three more.

This Recipe Features:

Albacore Tuna in Spicy Olive Oil

$32.00

One of the pintxos crafted for our NYC Pop-Up by the chefs behind the James Beard Award–winning Wildair, this bite is the definition of understated perfection. Spicy Albacore Tuna whipped with anchovy, espelette, and mayo—spread on crisp baguette and topped with a few slivers of red onion. It’s briny, creamy, and just a little dangerous. The kind of thing you eat standing up, elbow to elbow with friends, a glass of natural wine in hand, and immediately wish you’d ordered three more.

This Recipe Features:

Albacore Tuna in Spicy Olive Oil

$32.00

Ingredients

• 4 tins of Spicy Albacore Tuna in Spicy Olive Oil
• Red Onion
• 2 Cantabrian Anchovies in EVOO
• 1g Espelette Pepper
• 10-12 slices Baguette
• 100g Mayonnaise

Directions

Start with albacore tuna, break up the pieces with a fork and place in a food processor.
Add half the mayonnaise, 2 anchovy in paste form, and espelette and let form a paste, and the rest of the mayonnaise and season with salt and lemon juice
Spread this on a lightly toasted baguette and top with red onion slivers.