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White Tuna Belly in Olive Oil, Espinaler, Spain
Regular price
$20.00
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
White Tuna Belly in Olive Oil, Espinaler, Spain
Espinaler’s bonito del norte (white tuna) is hand-cut, pole-and-line caught, and packed in olive oil with a focus on moisture, texture, and integrity. Rich, meaty, and gently cooked, this is a go-to conserva for entertaining or upgrading your weeknight sandwich game.
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PRODUCER: Espinaler
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ORIGIN: Iberian Peninsula, Spain
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FISH VARIETY: White Tuna / Bonito del Norte (Thunnus alalunga)
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PREPARATION: Line-caught, cooked delicately, and preserved in olive oil
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TEXTURE: Moist and flaky with firm, meaty chunks
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FLAVOR PROFILE:
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Aromas: Savory, clean oil, ocean air
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Palate: Rich and satisfying with subtle salt and natural tuna depth
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Finish: Long, smooth, and slightly buttery
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PAIRINGS:
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Gin & tonic, Txakolina, or dry Basque cider
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Manchego, aged Mahón, dried figs, or spicy pickles
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Whole grain mustard, lemon zest, or shaved celery
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SERVING SUGGESTIONS:
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Centerpiece on a cheeseboard with bold accoutrements
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Flaked with lemon and mayo on crusty sourdough
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Add to butter lettuce salad with white beans and herbs
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INGREDIENTS: White tuna, olive oil, salt
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CAUGHT IN: Iberian Peninsula
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Regular price
$20.00
White Tuna Belly in Olive Oil, Espinaler, Spain
Espinaler’s bonito del norte (white tuna) is hand-cut, pole-and-line caught, and packed in olive oil with a focus on moisture, texture, and integrity. Rich, meaty, and gently cooked, this is a go-to conserva for entertaining or upgrading your weeknight sandwich game.
-
PRODUCER: Espinaler
-
ORIGIN: Iberian Peninsula, Spain
-
FISH VARIETY: White Tuna / Bonito del Norte (Thunnus alalunga)
-
PREPARATION: Line-caught, cooked delicately, and preserved in olive oil
-
TEXTURE: Moist and flaky with firm, meaty chunks
-
FLAVOR PROFILE:
-
Aromas: Savory, clean oil, ocean air
-
Palate: Rich and satisfying with subtle salt and natural tuna depth
-
Finish: Long, smooth, and slightly buttery
-
-
PAIRINGS:
-
Gin & tonic, Txakolina, or dry Basque cider
-
Manchego, aged Mahón, dried figs, or spicy pickles
-
Whole grain mustard, lemon zest, or shaved celery
-
-
SERVING SUGGESTIONS:
-
Centerpiece on a cheeseboard with bold accoutrements
-
Flaked with lemon and mayo on crusty sourdough
-
Add to butter lettuce salad with white beans and herbs
-
-
INGREDIENTS: White tuna, olive oil, salt
-
CAUGHT IN: Iberian Peninsula
-