Bocal de Thon au naturel 220g

This jar of tuna in brine comes from Conservas Zallo, a cannery founded in 1926 in Bermeo, a fishing port in the Spanish Basque Country. It holds loins of white albacore tuna (Thunnus alalunga), called bonito del norte in Spain, caught in the North-East Atlantic (FAO area 27) during the Bay of Biscay fishing season, according to the maker. The fish makes up 70% of the jar, topped up with water and brine, with no oil. Through the glass you can see large pieces of loin, with pale, flaky flesh.

Albacore has paler, finer flesh than the yellowfin tuna found in everyday tins. In brine, it is the one to pick when you want to season it yourself: drain it, then dress it with a drizzle of olive oil and lemon. It goes into a salade niçoise, a piperade, grilled peppers or a potato salad, and mixes with mayonnaise for sandwiches or devilled eggs. Served hot, add it at the end of cooking to a tomato sauce for pasta or to a rice dish, so it does not dry out.

The jar holds 220 g net, 155 g drained. Once opened, keep it between 0 and 4 °C, with the fish covered by its liquid, and eat it within 72 hours. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.