The primary flavor of the Padrón pepper is not heat, it is bitterness. We recommend mincing the pepper along with a bit of vinegar and shallot (or any allium you have at hand) and make yourself a vinegar based tuna salad instead of a mayo based one.
120g tin
Go to full descriptionIn stock
Ingredients: Skipjack Tuna (65%), olive oil (32%), padron pepper, salt.
Contains: fish (Tuna)
WARNING: This product can expose you to chemicals including lead and cadmium which are known to the State of California to cause birth defects or other reproductive harm. For more information, go to www.P65Warnings.ca.gov
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dolson.drew (verified owner) –
A fine can of skipjack–it’s fine. Tuna can be a blank slate, and that’s how I ended up approaching this. Some lemons were squeezed, some hot sauces were poured, aioli came into play, and they all worked, because the tuna was a fine supporting actor. I enjoyed my lunch, and I will purchase Açôr skipjack in future orders.
A word about padrón peppers: They strike me as a strange choice in this and other cans. The note they add is bitter. Not sweet, not vegetal, absolutely not spicy. Just an oddly-metalic bitterness. Now, I like bitter things. I drink coffee very strong and entirely black. If I reach for a beer, bitter is better. But with tinned fish, I cannot wrap my mind around the decision to reach for the padrón. There are other, better pepper options. Luckily, as with most ingredients highlighted on European can labels, the pepper–just a singleton laying atop the skipjack–contributes very little, its essence muted in the canning. I only got full-force bitterness from it because I ate the whole thing. Next time, I’ll just leave it alone.