“Pintxo” of Piquillo peppers stuffed with white tuna, anchovy

fillets from cantabrian sea and sweet chilli Piparras Ingredients:

• White tuna in olive oil Olmeda Origenes • Piquillo peppers from Navarre • Anchovy fillets from the Cantabrian sea • Sweet chilli “Piparras” Olmeda Origenes • Slice of bread • Extra virgin olive oil

Directions:

1. Carefully stuff the Piquillo pepper from Navarre with the white tuna of Olmeda Origenes and place it on the slice of bread.

2. Put an anchovy fillet from cantabrian sea above the pepper. 3. Take a whole sweet chilli “piparras”, place it on a toothpick and join it to the

anchovy and the piquillo pepper to fix all the ingredients together on the bread. 4. With the bottle of olive oil, drizzle/spray a little over the “pintxos” to add some

freshness and flavor.