Tuna Finger Sandwich with Black Olives and Egg

1 loaf of sourdough Pullman bread
1 can tuna
1 Tbsp. chopped chives
1 Tbsp. diced shallots
1 Tbsp. capers or chopped caper berries
1 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
Lemon zest
1/4 cup chopped black olives
2 Tbsp. mayonnaise
Salt to taste 
Pepper to taste 
2 eggs, ideally free-range, cooked for 6 minutes in simmering water
1/2 pickled guindilla peppers

Slice the loaf into thin slices. Combine all other ingredients except eggs and guindilla peppers. Distribute the tuna mixture evenly on the slices of bread, and layer with slices of hard cooked egg and the guindilla peppers. Cover with the remaining bread and cut each sandwich into quarters.

Shrimp Skewers with Garlic and Guindilla Pepper

3 oz. fresh rock shrimp
2 dried guindilla peppers (substitute 1 tsp. red pepper flakes if guindillas are unavailable)
1 clove of garlic, thinly sliced lengthwise
1 tsp. chopped parsley
1/4 cup olive oil

Skewer shrimp on four 6-inch bamboo skewers. Combined the remaining ingredients, pour over the skewers and marinate them overnight. Season with salt and pepper, and sear in a hot pan.