Pintxo of Bonito del Norte (white tuna) on aubergines and miso

This recipe is an original Pintxo, which combines typical products of Spanish gastronomy with Japanese preparations. The Bonito del Norte is a very versatile product. A Pintxo is a small tapa typically find in bars from the Basque Country (usually eaten in a bite).

Our reference producer Conservas Nardín has provided us with the recipe that we are happy to share.

INGREDIENTS (for 4 guests)

  • 150g Bonito del Norte-white tuna.
  • 150g aubergine.
  • 1 spoon of sesame oil.
  • 2 spoon of red miso.
  • 1/2 spoon of Mirin.
  • 1/2 spoon of Sake.
  • 1 small spoon of sesame.
  • 1 small spoon of chopped chives.


  1. Cut the aubergine in 3cm x 3cm blocks.
  2. Heat the pan over medium heat, spread the aubergine in sesame oil and cook in the pan. Cook it 3 minutes on each side, remove it, and put it on a tray.
  3. Mix mirin, miso and sake in a saucepan and heat on low heat. Let it reduce and then put the aubergine on the sauce.
  4. Separate the Bonito del Norte in 3cm wide layers. Put the Bonito on the Aubergine. Add some chopped chives plus sesame, and we are ready to serve.

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