Revuelto of White Tuna with Piquillo Peppers
Revuelto de Bonito con Pimientos del Piquillo

Back to our Spanish Recipes Literally “a mess” or “turned over”, a revuelto is a dish of gently scrambled eggs mixed with other ingredients.  In scrambling the eggs, the objective is to break the yolks but not amalgamate the yolk with the egg white. This recipe uses the flavours of the North of Spain, the Bonito white tuna caught in the Bay of Biscay and the Piquillo Peppers from Navarra.  Serve with crusty white bread and a green salad.

Difficulty	Cooking Time	Servings
	10min.	4 Main

Ingredients

• 1 jar La Buena Vida Piquillo Peppers, drained and liquid set aside.
• 1 jar Bonito del Norte tuna in olive oil, drained.
• 1 tablespoonful good quality olive oil.
• (Alternatively, you could use the tuna, pepper and oil from the La Buena Vida tapas kit)
• 4 large eggs.
• Coarse sea salt and black pepper.

Instructions

1. Heat the olive oil in a non-stick pan over a gentle heat.
2. Add the drained Piquillo Pepers and heat through for 3- 4 minutes.  The peppers may take on some colour.
3. Gently turn the peppers, add half the reserved Piquillo liquid to the pan.
4. Flake the tuna and add to the pan.  If the pan is drying out, add the remaining piquillo liquid.
5. Break the eggs into a bowl, taking care to remove any shell. 
6. Pour the eggs into the pan and, using a table knife or the end of a spoon, break the yolks and swirl gently in the pan to evenly distribute the eggs.
7. Cook until the egg is set and turn onto a plate.
8. A twist of pepper and a dusting of coarse salt over and you are done.