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Tender loins. Far beyond ordinary tuna.
Juicy, delicate loins of Bonito del Norte preserved in olive oil and ready to turn simple ingredients into a dish with real character.
Serve the loins with roasted peppers, tomatoes and white beans, or bring them north with rye bread, egg, pickled cucumber, dill and warm potatoes. Keep the pieces whole for presentation or flake them gently through salads, sandwiches and sauces.
Bonito del Norte is valued for its pale, tender meat, delicate flavour and beautifully defined flakes. Careful cooking preserves the natural juiciness, while the olive oil rounds out the flavour without overpowering the fish.
Enjoy the loins Spanish-style with piquillo peppers, tomatoes, white beans or a simple pintxo. For a Nordic direction, combine them with rye bread, boiled potatoes, egg, cucumber, dill, capers or a sharp mustard dressing.
The firm loins deserve to remain visible on the plate. Separate them carefully and use them as the centrepiece rather than hiding them in a heavy mixture.
Ingredients: Bonito del Norte (FISH), olive oil and salt.