(en español abajo)

Bonito del Norte is considered by Spaniards to be the finest of tunas. This dolphin-safe tuna is packed in olive oil to keep it moist and flavorful.

Each tuna is line caught by hand, preserving the texture and flavor that can be damaged by the stress of harvesting by net.

Coleman Andrew, the Editor-in Chief of Saveur Magazine writes that Bonito tuna is "one of the great gastronomic pleasures of every day life." It is a far cry from the water packed tuna you get at the supermarket.   (more info)

(en español abajo)

Bonito del Norte is considered by Spaniards to be the finest of tunas. This dolphin-safe tuna is packed in olive oil to keep it moist and flavorful.

Each tuna is line caught by hand, preserving the texture and flavor that can be damaged by the stress of harvesting by net.

Coleman Andrew, the Editor-in Chief of Saveur Magazine writes that Bonito tuna is "one of the great gastronomic pleasures of every day life." It is a far cry from the water packed tuna you get at the supermarket.

Warning: once you taste this silky smooth tuna, you may never buy another tin of ordinary tuna.

It is great in salads or on sandwiches, as well as a stuffing for piquillo peppers.

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Los españoles consideran el bonito del norte el mejor de los atunes. Este atún capturado sin dañar delfines viene envasado en aceite de oliva para mantener su humedad y sabor.

Cada atún se pesca con sedal a mano, preservando la textura y el sabor que se pueden ver afectados por la presión de la red.

Coleman Andrew, el Editor en Jefe de la revista Saveur, escribe que el bonito es 'uno de los grandes placeres gastronómicos de la vida diaria'. Le da innumerables vueltas al atún en agua que venden en el supermercado. Advertencia: una vez que pruebe este atún, suave como la seda, puede que no vuelva a comprar otra lata de atún normal.

Va muy bien en ensaladas o bocadillos, así como para rellenar pimientos de piquillo.

  (less info)