Premium loins from Bonito tuna (Thunnus alalunga) line-caught in the waters of the Bay of Biscay and prepared in Basque Country. Described as “one of the great gastronomic pleasures of everyday life”, Bonito tuna is renowned for its delicate texture and flavor. For a simple pintxo flake apart the pieces with a fork and serve on crispy slices of toast with piquillo peppers, topped with a little of the olive oil from the jar (add chopped garlic,salt, and pepper to taste). Pairs well with a white wine, such as those from Rioja.
Donostia Foods Bonito del Norte Tuna was featured on The Feed Podcast (2015 James Beard award winner for best podcast) from Chef Rick Bayless and 13-time James Beard award winner food journalist Steve Dolinsky. As Rick says while sampling the tuna, “This stuff is super special… when you hear about olive oil or butter poached fish, basically that‘s what we have in the jar here.”
Steve adds,”I could eat that plain. I don’t need to have that with anything else, actually.”
Bonito del Norte tuna are albacore caught during the summer months when the fish travel to the northern Spanish waters in pursuit of Cantabrian anchovies. The name translates to”Beauty of the North”,as only the finest examples are auctioned off to the conservas for canning. The tuna is quickly presented in olive oil, which adds to the flavor and results in the smooth texture not found in typical tuna fish sold in American supermarkets.
Our Bonito del Norte costs less than half of what you’ll play for a similar product elsewhere, as we import it ourselves to reduce cost. Which is nice, as you‘ll get what has been described by a customer below as,simply, “the best tuna ever” for the best possible price. 7.9 oz Jar (5.2 oz drained)
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