Sharp, refreshing, and bursting with flavor. A traditional seafaring recipe with glossy Albacore loins simmered in the tin with fresh onions and green peppers.

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: spicy sweet, buttery, fresh
PAIRING: wheat beer, crisp white wine, gin
SERVING: salt and vinegar potato chips, goat cheese, over rice as a sauce
INGREDIENTS: albacore (Thunnus alalunga), onion, green pepper, Arbequina EVOO, olive oil, spring mineral salt
CAUGHT IN: Cantabrian Sea