Recipe: Tuna and Piquillo Pepper Tapas

This delicious tapas recipe ranks as one of our favorites. Provided by the fine people at Whole Foods, the various ingredients are easy to obtain and the finished product is sure to please the guests at your next dinner party. It's also an easy one for all of you reluctant cooks out there.

Tuna and Piquillo Pepper

This will serve between six and eight people. Serve this Spanish tapas dish as an appetizer alongside olives and roasted peppers, with glasses of cold, sparkling wine for sipping.

Ingredients

1 (7.76 ounce) jar Ortiz Tuna with oil
1 tablespoon sherry vinegar
1 tablespoon capers
2 teaspoons minced red onion
1 tablespoon chopped piquillo peppers
Salt and pepper to taste
Sliced baguette (toasted, if desired)

Method

In a small bowl, mix together tuna (leave some large chunks), vinegar, capers, onion and peppers. Season and let marinate for several hours or overnight. Serve atop sliced baguette.

Nutrition

Per Serving (49g-wt.): 100 calories (35 from fat), 3.5g total fat, 0.5g saturated fat, 0g dietary fiber, 11g protein, 5g carbohydrate, 5mg cholesterol, 420mg sodium.

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Gourmet For The New Year

Let's start off 2010 with a rousing Happy New Year from us at ILC. This could very well be your year of exploring the bountiful pleasures that Spain has to offer, and there's no better way to kick things off than pointing you to excellent travel piece that appeared in yesterday's New York Times. The quest: Find and sample the finest ham Spain has to offer.

Paola Singer writes:

As people’s knowledge and love of Spanish cuisine grow, delicacies like jamón Ibérico de bellota are entering the international spotlight. This time-honored ham arrived in the United States in 2008 to much fanfare. Sold for about $200 a pound at specialty stores like LaTienda.com, it became the most expensive cold cut in the country. Discerning consumers seem eager to pay this lofty price. This summer, the powerhouse brand 5J (Cinco Jotas) plans to enter the American market, joining the U.S.D.A.-certified producer Embutidos Fermín.

“Iberian pork meat is extraordinary,” Ferran Adrià, the acclaimed chef at El Bulli, a three-Michelin-star restaurant in Catalonia, said in a phone interview. “There’s nothing like it elsewhere in the world. There’s a great difference between a superior ham and all the rest.”

For our carnivores and foodies interested in the rest of the article, please click through.

As usual, thanks for reading. Please visit International Lodging Corporation at our home page.