Prawn & Gherkins TAPA

Easy Summer Tapa: Chilled Seafood Toasts

Ufff, today is one of those hot days in Spain where turning on the oven feels like a crime. When the sun is blazing and your energy is low, you need something quick, refreshing, and delicious. That’s why today, we’re preparing one of our easiest and tastiest tapas—a chilled seafood toast.
Perfect for lazy dinners!

Ingredients (serves 4–6 tapas):
• 8–10 prawns, peeled and lightly cooked
• 1 small can of tuna (in olive oil, if possible)
• 1–2 tablespoons mayonnaise
• 1 Granny Smith apple, finely chopped
• Piparras (or pickled gherkins), chopped
• Toasted bread or crackers
• Olive oil
• Maldon salt (or flaky sea salt)

Instructions:
1. Prep the prawns: Boil the prawns for just a couple of minutes until pink and tender. Let them cool, then chop them into small pieces.
2. Mix the filling: In a bowl, combine the prawns, the tuna, a spoon or two of mayonnaise, the chopped apple, and the piparras. Mix well until it becomes a creamy, crunchy, slightly tangy spread. You might need to add vinegar or salt.
3. Assemble the toasts: Lay out your toasted bread or crackers. Spoon a GENEROUS amount of the mixture on each toast.
4. Finish it off: Drizzle with a little good olive oil and put some color into this tapa by topping g it with a leave of parsley.

This is summer simplicity at its best. Cool, crunchy, and ready in minutes.

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