Güeyu Mar White Tuna Loins

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About Güeyu Mar: Come for the cheeky packaging, stay for the flavorful, ocean-meets-grill tinned fish.  Güeyu Mar roughly translates to “eye of the sea”, a nod to the coastal region in Northern Spain where Chef Abel Alvarez lives and cooks. Abel’s small, 60,000 tins-per-year operation allows his team to focus on creating an expression of coastal Spain through the eyes of a great chef. Producer: Conservas Braseadas Gueyumar  Chef: Abel Alvarez Species: Red Tuna (Thunnus thynnus) Where it's from: Southern Spain How it’s caught: This tuna is caught using a 3,000 year-old technique called “almadraba”, where a labyrinth of nets is placed in the migratory passage of spawning tuna traveling from the Atlantic to the Mediterranean.  Why it’s unique: Where a traditional cannery would steam the fish before packing, Güeyu Mar cooks their fish over a brasa, or wood and charcoal burning grill, using the embers to impart a graceful smokiness that balances fruity sweetness from the olive oil it’s packed in.  The process of grilling the fish protects it from absorbing too much of the oil, so you always taste fish first, oil second. Ingredients: Red tuna, extra virgin olive oil, salt How it tastes: These thick cuts of tuna flake out beautifully and have just a hint of smokiness balanced with a light and fruity olive oil bath. How to use it: The “light” or white loin of the tuna is firmer and dryer than its fattier “dark” counterpart, so we suggest using this in a dish that has some additional moisture, like in a salad with aioli, or topped with a runny fried egg on some toast. What you get: One 5.3 oz (150g) tin WARNING: Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov

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