Olasagasti Bonito del Norte in Escabeche
- One 120g tin of Olasagasti Bonito del Norte (white tuna, or albacore) in escabeche: wine vinegar and olive oil
- Flake it over sliced tomatoes and onion and use the escabeche as the dressing, or lay it on bread with a roasted pepper
- A salad for two, or lunch for one with close to 30g of protein in the tin
Olasagasti Bonito del Norte in escabeche: Basque white tuna, pole-and-line caught and packed in wine vinegar and olive oil. Every summer the boats along Spain's northern coast go out after albacore in the Bay of Biscay, a season the Basques call the costera, and the fish is landed one at a time on a pole and line. Olasagasti, a cannery in the Basque Country, works with the tuna fresh.
We should say the escabeche is a vinegar marinade, so this tin is sharp rather than mellow, and lighter than tuna in oil. If you want your bonito soft and rich, the Ortiz tin in olive oil is the one. If you like a salad that dresses itself, this is it. (The vinegar does the dressing; you only need to supply the tomatoes.)
We've sent out more than five million meals' worth of fish over the years, and tinned Spanish tuna is one of the few things on the shelf that's earned its price every time.
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Product Details
- One 120g tin of Olasagasti Bonito del Norte (white tuna, or albacore) in escabeche: wine vinegar and olive oil
- Flake it over sliced tomatoes and onion and use the escabeche as the dressing, or lay it on bread with a roasted pepper
- A salad for two,...
- One 120g tin of Olasagasti Bonito del Norte (white tuna, or albacore) in escabeche: wine vinegar and olive oil
- Flake it over sliced tomatoes and onion and use the escabeche as the dressing, or lay it on bread with a roasted pepper
- A salad for two, or lunch for one with close to 30g of protein in the tin
Olasagasti Bonito del Norte in escabeche: Basque white tuna, pole-and-line caught and packed in wine vinegar and olive oil. Every summer the boats along Spain's northern coast go out after albacore in the Bay of Biscay, a season the Basques call the costera, and the fish is landed one at a time on a pole and line. Olasagasti, a cannery in the Basque Country, works with the tuna fresh.
We should say the escabeche is a vinegar marinade, so this tin is sharp rather than mellow, and lighter than tuna in oil. If you want your bonito soft and rich, the Ortiz tin in olive oil is the one. If you like a salad that dresses itself, this is it. (The vinegar does the dressing; you only need to supply the tomatoes.)
We've sent out more than five million meals' worth of fish over the years, and tinned Spanish tuna is one of the few things on the shelf that's earned its price every time.
- Wild
- Cooked
- Spain
- Hand pole & line
