Albacore Tuna Loins in Abuela Huidobros Tomato Sauce, Artesanos Alalunga, Spain
Regular price
$20.00
Albacore Tuna Loins in Abuela Huidobros Tomato Sauce, Artesanos Alalunga, Spain
Artesanos Alalunga is much more than just a commercial brand. It is a family project, forged from the passion for gastronomy and the determination to offer the world the benefits of the Spanish coasts, in which canned fish from the Cantabrian Sea is preserved and captured using sustainable fishing techniques.
- They first prepare a homemade sauce made with homegrown fresh tomatoes. Once the sauce is ready they turn off the stove, place the albacore loins and let it rest and cook with the remaining heat. That is the traditional recipe. A piece of bread is essential.
- 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
Albacore Tuna Loins in Abuela Huidobros Tomato Sauce, Artesanos Alalunga, Spain
Regular price
$20.00
Albacore Tuna Loins in Abuela Huidobros Tomato Sauce, Artesanos Alalunga, Spain
Artesanos Alalunga is much more than just a commercial brand. It is a family project, forged from the passion for gastronomy and the determination to offer the world the benefits of the Spanish coasts, in which canned fish from the Cantabrian Sea is preserved and captured using sustainable fishing techniques.
- They first prepare a homemade sauce made with homegrown fresh tomatoes. Once the sauce is ready they turn off the stove, place the albacore loins and let it rest and cook with the remaining heat. That is the traditional recipe. A piece of bread is essential.
- 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