This simple pintxo is made with bonito tuna, a fleshy white tuna caught off the Basque coast in the Cantábrico sea. The best part of the bonito tuna is the ventresca, which is the belly area, just below the head. The meat form this part, is the most delicate in texture and succulent in taste. Ventresca sizes can vary between half a kilo to 2 kilos and it’s best barbecued whole with a flavoured oil made from chopped garlic, dried chilli, flat leaf parsley and a drizzle of cider vinegar. For this pintxo, you will bonito tuna in olive oil that comes in cans or jars of different sizes and can be purchased from selected stores or delis.
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