Thon à l'huile d'olive 266g

Bonito del norte is the Spanish name for white albacore tuna (Thunnus alalunga), caught along the Cantabrian coast. Zallo, a cannery founded in 1926 in Bermeo, in the Spanish Basque Country, packs it with nothing but olive oil and salt. Fish makes up 66% of the contents. The large round tin weighs 266 g net, with 175 g of drained tuna, enough for a dish for four. The flesh is paler and finer than yellowfin tuna, with a milder taste.

Serve it as it is for tapas, on toasted bread rubbed with tomato and a drizzle of oil from the tin, or in chunks in a salad of tomatoes, hard-boiled eggs and olives. It belongs in a piperade, pasta with lemon and capers, a salade niçoise, empanadas or a marmitako. Drained, it mixes with cold rice, roasted peppers and olives for a mixed salad. Keep it in large pieces so it does not dry out.

Store the tin at room temperature until the date on the lid. Once opened, keep the tuna covered in oil, between 0 and 4 °C, and eat within 72 hours. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.