Chargrilled Red Tuna Paté, Güeyu Mar, Spain
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Güeyu Mar is a restaurant and in-house cannery on Playa de Vega on Spain's northern coast, run by asador (grill master) Abel Álvarez. Fish from local boats is grilled over wood coals, and part of each day's catch goes into tins before lunch service. This pâté uses Almadraba red tuna grilled over holm oak coals, then blended with nori seaweed and Torre de Cánena extra virgin olive oil. It is a way to use tuna pieces that break apart and can't be packed whole. The result is a smooth, spreadable pâté with the char of the grill still in it.
- PRODUCER: Güeyu Mar (Conservas Güeyumar)
- ORIGIN: Playa de Vega, Asturias, Spain
- FISH VARIETY: Atlantic Bluefin Tuna (Thunnus thynnus), Almadraba-caught
- PREPARATION: Grilled over holm oak coals, then blended into a pâté with nori and olive oil
- TEXTURE: Silky, smooth, and spreadable
-
FLAVOR PROFILE:
- Aromas: Wood smoke, char, sea air
- Palate: Rich and savory with deep umami and briny notes from the nori
- Finish: Smoky with lingering brine and olive oil
-
PAIRINGS:
- Barbera or other bold, juicy reds
- Brown ale
- Barrel-aged spirits
- FOOD PAIRINGS: Toasted bread, crackers, raw vegetables
-
SERVING SUGGESTIONS:
- Spread on toast
- Served as a dip
- Used in a PLT (pâté, lettuce, tomato)
- INGREDIENTS: Red tuna, nori seaweed, extra virgin olive oil (Torre de Cánena)
- CAUGHT IN: North Cantabrian Sea
- Size: 2.9 oz (82 g)
Additional details:
- Grilled and canned on-site at the Güeyu Mar restaurant
- Olive oil from Torre de Cánena (Jaén, Spain)
- DECANT's TIN OF THE MONTH: October, 2026
Chargrilled Red Tuna Paté, Güeyu Mar, Spain
Güeyu Mar is a restaurant and in-house cannery on Playa de Vega on Spain's northern coast, run by asador (grill master) Abel Álvarez. Fish from local boats is grilled over wood coals, and part of each day's catch goes into tins before lunch service. This pâté uses Almadraba red tuna grilled over holm oak coals, then blended with nori seaweed and Torre de Cánena extra virgin olive oil. It is a way to use tuna pieces that break apart and can't be packed whole. The result is a smooth, spreadable pâté with the char of the grill still in it.
- PRODUCER: Güeyu Mar (Conservas Güeyumar)
- ORIGIN: Playa de Vega, Asturias, Spain
- FISH VARIETY: Atlantic Bluefin Tuna (Thunnus thynnus), Almadraba-caught
- PREPARATION: Grilled over holm oak coals, then blended into a pâté with nori and olive oil
- TEXTURE: Silky, smooth, and spreadable
-
FLAVOR PROFILE:
- Aromas: Wood smoke, char, sea air
- Palate: Rich and savory with deep umami and briny notes from the nori
- Finish: Smoky with lingering brine and olive oil
-
PAIRINGS:
- Barbera or other bold, juicy reds
- Brown ale
- Barrel-aged spirits
- FOOD PAIRINGS: Toasted bread, crackers, raw vegetables
-
SERVING SUGGESTIONS:
- Spread on toast
- Served as a dip
- Used in a PLT (pâté, lettuce, tomato)
- INGREDIENTS: Red tuna, nori seaweed, extra virgin olive oil (Torre de Cánena)
- CAUGHT IN: North Cantabrian Sea
- Size: 2.9 oz (82 g)
Additional details:
- Grilled and canned on-site at the Güeyu Mar restaurant
- Olive oil from Torre de Cánena (Jaén, Spain)
- DECANT's TIN OF THE MONTH: October, 2026