Bonito del Norte in olive oil

Angelachu work with a limited catch of fresh white tuna, caught in season when it swims close to the Cantabrian coast and is at its best. The albacore tuna is prepared with the utmost care by hand so that it retains its delicate flavour. The tuna loin - one of the best cuts of the fish - is prepared laminado where it is cut into finer slices (similar to the way ventresca is presented) for a more refined finish. Once the preservation process is complete, the tuna rests for a year so that the flavours can mature, meaning it reaches the market at its most flavoursome. Try these impressive-looking (and tasting) slices of tuna on top of piquillo peppers or slices of tomato on toast with a drizzle of olive oil.