Olasagasti Bonito del Norte tuna in olive oil. White tuna loin in olive oil – line-caught, light, mild, and juicy.

Olasagasti Bonito del Norte tuna in olive oil is white tuna from the Cantabrian Sea, presented as a compact loin and preserved in olive oil with a touch of salt. Three ingredients, one single-serving can with a net weight of 112 g and a drained weight of 75 g, produced by Conservas Olasagasti in Markina-Xemein in the Basque Country.

Bonito del Norte in olive oil by Olasagasti is the simplest way to get to know white tuna. Bonito del Norte is the Spanish name for albacore tuna, Latin name Thunnus alalunga. Along the Basque coast, it is caught in the summer using the line-caught method. Its flesh is lighter and finer than most tuna found on supermarket shelves. Olasagasti packs it as a “tronco,” a compact loin that fills the can. You can break it apart with a fork into flakes as large as you like. The label lists three ingredients: Bonito del Norte, olive oil, and salt.

Flavor

Olasagasti describes the fish as juicy, light in color, and mild in flavor. This is exactly what sets it apart. The flesh is tender, separates into large, moist flakes, and has a clean, fishy taste rather than a metallic, canned flavor. The olive oil provides a silky mouthfeel and keeps it juicy. Since it is seasoned only with salt, the natural flavor of the fish remains the focus.

Anyone who is primarily familiar with standard canned tuna will notice the difference in texture. Instead of dry fibers, you have soft pieces on your fork. Those looking for a strong, dark tuna with a dominant flavor profile might find the Bonito a bit subtle; it is the refined, understated representative of its kind.

Usage

Olasagasti designed this can as a single serving for a salad or a quick bocadillo. According to the producer, you can either use the oil or drain it, depending on the dish. For a salad, use the oil as a base for your dressing, adding a little vinegar and pepper. For a bocadillo, all you need is a baguette, the flaked fish, tomato slices, and a few green olives.

It is perhaps best enjoyed pure: on toasted white bread with a wedge of lemon and a pinch of pepper. It also pairs well with boiled potatoes and spring onions, green beans, or a plate of white beans with red onion. In pasta, stir it in only at the end so it remains juicy. It is too precious for long-simmered stews or casseroles.

Our tip: Flake the fish over a lukewarm potato salad with vinegar, oil, and spring onions. Use a spoonful of the oil from the can in the dressing to give the salad a taste of the seaside.

Origin

The can comes from Conservas Olasagasti in Markina-Xemein, Bizkaia, near the fishing ports of Ondarroa and Lekeitio. The company’s history dates back to the late 19th century, when Salvatore Orlando brought his salting techniques from Sicily to the Cantabrian coast. Together with Simona Olasagasti, he founded the company that bears her name today.

According to Olasagasti, the Bonito del Norte is caught individually by line (in Spanish, “a caña”) in the Cantabrian Sea. It is processed by hand at the factory. The manufacturer states that no preservatives or artificial colors are used. Olasagasti belongs to the “Artesanos Conserveros de la Costa Vasca” association, whose traceability is monitored by the Basque government. According to the producer, the can has a shelf life of six years at room temperature. Allergen information: Contains fish.

Who it's for

This can is for anyone who wants good tuna in their pantry and prefers to eat it pure rather than in a sauce. It makes a meal for one person or a topping for a salad for two. For those who enjoy a fine acidity, we recommend the Bonito del Norte in Escabeche. For guests and tapas platters, larger fillet pieces are available in jars as Bonito del Norte Fillet in Olive Oil. You can find all the company’s canned goods on our Olasagasti page. This small can is not suitable as a main course for a large group.

White tuna loin in olive oil from the Basque Country – the canned fish for salads, bocadillos, and quick evening meals.