Line Caught, Hand-Cut, Packed in Olive Oil
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No country takes jarred tuna more seriously than Spain. Each step in the process ensures quality: line caught tuna, prepared by hand, is packed in olive oil. The result is the most tender, flavorful and moist tuna you have ever tried.
One secret is in the preparation. Fresh Bonito del Norte is carefully cooked in sea water, then the tuna loins are hand cut and placed in glass jars. They are then topped off with olive oil, which preserves the tender flaky texture of the tuna.
During the fishing season the Nardin family selects the best Bonito del Norte tuna from each morning's catch and prepares it that day fresh at their small facility in the Basque country. They never use frozen fish, another reason why theirs is the finest tuna in Spain.
Bonito del Norte is a small tuna that migrates from the Atlantic to the rich, cool seas north of Spain every year. There they linger and fatten up on the plentiful smaller fish. This is the moment when the tuna is ripe for harvest.
The Spanish fishing boats catch the tuna by hand with fishing poles - never with nets or long lines. This preserves the quality of the fish, which would otherwise be stressed by other harvesting methods.
We invite you to try the very best tuna in the world. One of our favorite ways to serve Bonito del Norte is to toast rounds of Galician bread, place a sweet piquillo pepper on top of each, then a piece of tuna. Broil them for a minute or two until warm. ¡Que maravilla!
Galician Bread - Barra Gallega
3 for $18.00$18.00
Fire-Roasted Piquillo Peppers by Peregrino