Bonito del Norte tuna in extra virgin olive oil from sustainable cannery Olasagasti in the Basque Country.
Serving tip: the tuna breaks into thick, meaty flakes and is perfect added to a slow-cooking pasta sauce so that it absorbs the flavours in the sauce.
About the cannery: Olasagasti was founded by Italian settler Salvatore Orlando more than a cnetury ago. It is an artisanal, sustainable cannery that works with its tuna fresh.
About the tuna: it is pole-and-line caught along the Cantabrian coast. Catching the fish one by one is an ecologically sound way to fish as it avoids by-catch and damage to the sea bed. The white tuna is also caught in the summer months when it is at its best.
