Olasagasti Albacore Tuna in Olive Oil
- One tin of Olasagasti albacore (Bonito del Norte) in olive oil: white tuna, olive oil and salt, nothing else
- Lift it onto toast with sliced ripe tomato and a spoonful of its oil, or flake it into a salade niçoise
- Lunch for one or a salad for two, with roughly 28g of protein in the tin
Olasagasti albacore tuna in olive oil: pole-and-line caught Bonito del Norte, packed in the Basque fishing port of Ondarroa. The cannery was founded more than a century ago by an Italian, Salvatore Orlando, which is a nice irony in a town that thinks of itself as about as Basque as it gets. The family still works its tuna fresh, caught one at a time in the Bay of Biscay during the summer season.
Albacore is not the cheap tuna, and there are reasons: it's paler, finer and caught a fish at a time, in a season of a few months, rather than netted by the thousand. What you get is white flakes that hold together on a fork. (The oil is part of the deal. Pour it over the tomatoes, not down the sink.)
We've been trading for 25 years, and tinned Basque tuna is one of the few things we'd put up against anything on the fresh counter.
Try something new
Product Details
- One tin of Olasagasti albacore (Bonito del Norte) in olive oil: white tuna, olive oil and salt, nothing else
- Lift it onto toast with sliced ripe tomato and a spoonful of its oil, or flake it into a salade niçoise
- Lunch for one or a salad...
- One tin of Olasagasti albacore (Bonito del Norte) in olive oil: white tuna, olive oil and salt, nothing else
- Lift it onto toast with sliced ripe tomato and a spoonful of its oil, or flake it into a salade niçoise
- Lunch for one or a salad for two, with roughly 28g of protein in the tin
Olasagasti albacore tuna in olive oil: pole-and-line caught Bonito del Norte, packed in the Basque fishing port of Ondarroa. The cannery was founded more than a century ago by an Italian, Salvatore Orlando, which is a nice irony in a town that thinks of itself as about as Basque as it gets. The family still works its tuna fresh, caught one at a time in the Bay of Biscay during the summer season.
Albacore is not the cheap tuna, and there are reasons: it's paler, finer and caught a fish at a time, in a season of a few months, rather than netted by the thousand. What you get is white flakes that hold together on a fork. (The oil is part of the deal. Pour it over the tomatoes, not down the sink.)
We've been trading for 25 years, and tinned Basque tuna is one of the few things we'd put up against anything on the fresh counter.
- Wild
- Cooked
- Spain
- Hand pole & line
