Garden fresh tomato sauce simmered to perfection before the addition of supple, flaky albacore loins. Invite your tastebuds to revel in Alalungas family secrets.

Each summer, schools of Albacore make their way into the Bay of Biscay in search of food. There, they are caught by local fishermen and sold in market on the same day. Alalunga only crafts their “Bonitos” from this bounty in the summer months, when they are local and fresh as can be.

TASTING: bold, complex, hearty
PAIRING: robust red wine, vermouth or other amari, piney IPAs
SERVING: crust heavy bread, creamy rice, potato chips, smoky cheeses
INGREDIENTS: albacore (Thunnus alalunga), tomato, onion, green pepper, Arbequina EVOO, spring mineral salt, garlic, sugar, red pepper flesh
CAUGHT IN: Cantabrian Sea