You can't even begin to ponder the possible gastronomic pleasures of the lunchtime standard until you've made one with these premium loins of Bonito tuna. Line-caught in the waters of the Bay of Biscay, the fresh catch is then hand-prepared and packed in pure olive oil in Basque Country.
Renowned for its delicate texture and flavor, for a simple pintxo flake apart pieces with a fork and serve on crispy slices of toast with piquillo peppers, topped with a little of the olive oil from the jar (add chopped garlic, salt, and pepper to taste). Pairs well with a white wine, such as those from Rioja.
