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Tuna in Olive Oil

Preserved tuna — a staple in España — is used in salads, on top of montaditos (open-faced sandwich tapas), as a stuffing for peppers, or with onions and tomatoes in tapas. Go all out with high-quality, line-caught bonito del norte, a species of tuna that is lower in fat and hand-packed in olive oil to stay moist. For something more indulgent, reach for ventresca, which comes from the fattier belly of the tuna.

Photo: Susannah Chen

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