Tuna gilda with spring onion dressing with 50:50 martini

Pintxo (pronounced “peen-cho”), is the traditional Basque term for small snacks comprised of varying complementary bite-sized ingredients secured with toothpicks, usually served in Spanish bars or taverns. The classic gilda is a pintxo made with pickled guindilla peppers, anchovies and green olives. This modern version from Rosheen Kaul offers a twist on the original concept, adding unique ingredients such as tuna, an Asian-inspired spring onion dressing, soy sauce and curly parsley.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  8 minutes

• difficulty

  Easy

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The Canape & Cocktail Party

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• ½ cup (125 ml) vegetable oil
• 2 spring onions, thinly sliced
• Salt, sugar, soy sauce, Chinese red vinegar, for the dressing
• 1 sprig curly parsley, finely chopped
• ¼ cup (60 ml) good-quality olive oil
• 6 good-quality anchovies
• 6 large green olives
• 6 pickled guindilla peppers
• 1 lemon, sliced into rounds and quartered
• 6 chunks good-quality tuna in olive oil
• Cocktail toothpicks

Cocktail: 50-50 martini

• 45 ml gin
• 45 ml dry vermouth
• 1 dash orange bitters
• 1 lemon twist

Instructions

1. Heat the vegetable oil in a small saucepan over high heat, until smoking. While the oil is heating, place the spring onion into a heatproof bowl with a pinch of salt and sugar. When the oil is hot, carefully pour over the spring onion (take care, it should sizzle!) Allow to cool, then add enough soy sauce and vinegar to your taste, then stir through the parsley and olive oil.
   
2. To serve, skewer the anchovies, olives, pickled peppers, lemon slices and a chunk of tuna. Transfer the tuna gildas to a serving plate, then spoon over the spring onion dressing.
   
3. Combine gin, vermouth and orange bitters in a mixing glass, fill with ice and stir until well chilled. Strain into a chilled cocktail glass. Garnish with a lemon twist.
   

Note

• This episode of the Cook Up also includes Rosheen’s method for devilled egg chips. In a medium bowl combine ½ cup kewpie mayonnaise, 1 tbsp sriracha, ¼ tsp Dijon mustard and a generous pinch of black pepper. Stir through 4 hard-boiled eggs (peeled and roughly chopped), and 1 tbsp chives (thinly sliced), 8 coriander leaves (thinly sliced) and then mix well to combine. Spoon the mixture onto salt and vinegar crisps and garnish with sliced bird's eye chilli.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Canape & Cocktail Party

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G