Thon à l'Escabèche 2x65g

This tuna in escabeche is bonito del norte, the albacore (Thunnus alalunga) that Basque boats catch during the costera, the fishing season in the Bay of Biscay. It is prepared by Conservas Zallo, a family cannery in Bermeo, Biscay, that has worked albacore and anchovies for close to a century. The fish makes up 80% of the recipe; the rest is a simple escabeche of wine vinegar, olive oil and salt. The sleeve holds two 65 g tins, each with 52 g of drained fish.

Escabeche is a vinegar marinade from Spain: it gives the tuna a sharpness that tuna in oil does not have, and the flesh stays firm and pale. One small tin makes a portion. Serve it as it is as a tapa with a piquillo pepper or an olive, on grilled bread rubbed with tomato, or in a salad of warm potatoes, white beans or lentils. The liquid from the tin can be the base of the dressing.

Keep the tins at room temperature until the date on the side of the sleeve; once a tin is open, move what is left to another container and keep it chilled. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.