Olasagasti Bonito del Norte Tuna Loins in Olive Oil
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Bonito del Norte loins in olive oil from Olasagasti — the Basque cannery in Getaria, on the northern coast of Spain. Bonito del Norte (Thunnus alalunga, the white albacore tuna) is the most prized tuna of the Bay of Biscay and the species the great Basque tinneries are built around. The flesh is pale, almost white, with a delicate flake, a softer texture than yellowfin, and a clean, mild flavour that is closer to a fine fish than to a robust tuna. The lomos (loins) are the prime cut from the centre of the fish, hand-trimmed and packed whole in good olive oil — the highest grade Olasagasti produce.
Three ingredients only: tuna, olive oil, salt. No water, no broth, no flavourings, no concentrate. The oil is part of the product and matures in the tin, softening the loins and becoming a finished dressing that should never be drained away. This is tuna at the standard the Basque kitchens cook with — clean enough to eat directly from the tin, refined enough to be the centre of a serious dish, and the kind of conserva that justifies its place in any kitchen that takes tinned fish seriously.
Producer: Olasagasti, Getaria, Basque Country, Spain
Species: Bonito del Norte / White albacore tuna (Thunnus alalunga)
Cut: Whole loins (lomos)
Ingredients: Tuna, olive oil, salt
Net: 190g (135g drained)
Allergens: Fish
Storage: Store in a cool, dry place. Once opened, refrigerate and consume within 3 days.
