Thon à l'Escabèche 266g

This tuna in escabeche is bonito del norte, the Spanish name for white albacore tuna (Thunnus alalunga), prepared by Conservas Zallo in Bermeo, a fishing port in Biscay, in the Spanish Basque Country. The house has been canning fish there since 1926, according to the tin. Tuna makes up 66% of the contents. It sits in an escabeche, the vinegar marinade of Spanish tradition, made here with wine vinegar, olive oil, natural garlic flavouring and salt.

Albacore has paler, finer flesh than the yellowfin tuna in everyday tins. The escabeche adds a sharp note that sets it apart from tuna in oil or in brine: it is ready to eat as it is, with no dressing. Serve it cold, in pieces over a potato, tomato or white bean salad, or on a slice of toast with a roasted pepper, pintxo style. It also tops a hard-boiled egg, a cold piperade or a plate of tapas. A little of the marinade poured over the salad works as a dressing.

The 266 g tin holds 175 g of drained tuna. Once opened, keep the fish in the fridge, between 0 and 4 °C, covered by its marinade, and eat it within 72 hours. You will also find the tin on the shelves of our shop, 58 rue Tiquetonne, Paris.