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Spanish Tuna and Anchovies Tapas Recipe


Tuna & Anchovy Tapa - Atun y Anchoa Tapa

Tuna & Anchovy Tapa - Atun y Anchoa Tapa

(c) Lisa Sierra 2012 Licensed to About.com Inc.

The Basque Country, or El Pais Vasco has always had a reputation among Spaniards for exceptional cuisine. However, in the last few decades, the New Basque Cuisine culinary movement, and the experimentation of "molecular gastronomy" has put the region on the map, as a must-taste stop for foodies worldwide. The city of San Sebastian is now well-known as the city with more eating establishments with Michelin stars per square kilometer than any other city except Paris.

Traditional tapas, or pinchos (spelled pintxos in the Basque language) still fill the long counters and refrigerated display cases in bars and mesones of the region. Like much of the Basque cuisine, many of the pinchos are made from local fresh fish and seafood from the Cantabric Sea, or the quality meats, rich cheeses, and fresh vegetables from the inland mountains. These quality ingredients are prepared in a simple fashion, as is the Basque way.

Tuna is mixed with mayonnaise, onion, vinegar and pepper, then is mounded on the bread and topped with a fillet of anchovy. If preparing ahead of time, cover tightly with plastic wrap and refrigerate until serving.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 Servings


  • 8 oz. (226 gr) drained canned white tuna*
  • 1/4 small red onion
  • 1 Tbsp red wine vinegar
  • 1/4 tsp black pepper (or red pepper flakes)
  • 1/4 cup (2 oz.) mayonnaise
  • 12-15 anchovy fillets**
  • 12-15 slices of a long baguette


* If purchasing Spanish canned tuna, look for the label to say atun blanco or bonito del norte , however it is not necessary to purchase Spanish tuna.

** One small can (2 oz) of anchovy fillets contains approximately 15 fillets.

Open tuna and drain thoroughly. Flake into a small mixing bowl. Finely chop the red onion and add to tuna. Add vinegar, black pepper and mayonnaise to tuna and mix well. Add mayonnaise if mixture is not moist enough.

Cut baguette into 12-15, 1-inch slices, and lay out on a plate. Carefully spoon tuna mixture onto bread, and smooth the mixture with the back of a spoon.

Lay an anchovy fillet over the top of the tuna on each slice of bread.

Traditionally, this tapa would be held together with a toothpick, but that is optional.

More Simple Tapas

Prepare any of the simple Spanish tapas when you are short on time:

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  5. Seafood Tapas Recipes
  6. Easy Tapas - Spanish Tuna and Anchovies Tapas Recipe

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