Ortiz bonito tuna is now at The National
Every year Bonito del Norte tuna migrate north as far as the Bay of Biscay in northern Spain. During the summer they fatten up for their return journey south. Just when the tuna are in top shape, fishermen harvest them with rods and live bait from small fishing boats. Within 24 hours they are cooked in seawater and packed by hand in olive oil. The result is the most tender, silky canned tuna in the world. Bonito tuna (aka skipjack tuna) is a Monterey Bay Aquarium Seafood Watch “Best Choice”. Look for it as a tapa at dinner, and coming to lunch in the next couple weeks.
