You should know from the start that northern tuna is a blue fish commonly seen as white. It is a staple in many households and a reliable weekly option for meals. It provides important minerals such as phosphorus, magnesium and potassium, supporting overall health and athletic performance.
Like any good oily fish, albacore tuna oil is rich in omega-3 fatty acids. These fats help manage cholesterol and triglyceride levels and support tissue health, eye function, and the prevention of age-related conditions. This makes tuna a valuable ingredient to include regularly in diverse recipes. The following five ideas are simple, quick and feature Bonito del Norte Ortiz. A collection now available for 44 euros (regular price 80 euros) from Casa Gourmet, Prensa Ibérica online store, ideal for summer meals.
1. Zucchini carpaccio with tuna and Idiazábal from the north
Wash a zucchini, slice it very thinly and arrange the slices on a serving plate. For the sauce, squeeze a lemon and whisk its juice with oil, salt and pepper until smooth.
Dress the zucchini with the vinaigrette and let it marinate for about 30 minutes. After that, spoon the Bonito del Norte Ortiz over the carpaccio and finish with finely shaved Idiazábal cheese.
2. White Tuna Tartar Ortiz
Chop the chives and scallions. Peel the tomatoes, remove seeds, and cut into small cubes. Combine the tomatoes with the chopped chives and scallions.
Whisk oil with vinegar and a pinch of salt and pepper. Dress the tomato cubes with this mixture. Layer the tomato cubes in four rings, add a layer of Ortiz white tuna flakes, then another layer of chopped tomatoes. Top with more tuna slices and garnish with chives. Carefully lift the rings for a neat presentation.
Fresh raw tomatoes are delicate and soften quickly, so prepare and dress them just before serving to maintain texture.
3. Tomato, avocado and white tuna toast Ortiz
Make a emulsified dressing by mixing oil with lemon juice, sherry vinegar and a pinch of salt. Peel the avocado, remove the pit, cube it and toss with the vinaigrette (set aside a teaspoon to drizzle on the tomatoes). Slice the tomatoes.
Spread the avocado cubes on the toasts, place two tomato slices on each, drizzle with vinaigrette, and crown with Ortiz white tuna flakes. Garnish with a few basil leaves and serve immediately.
4. Ortiz white tuna toast with quail eggs
Boil water in a small pot and cook the quail eggs for four minutes. Cool under cold water and peel. For easier peeling, make a small cut with scissors so the shell comes away neatly.
Slice four pieces of bread and toast until crisp. Layer slices with white tuna Ortiz and arrange the peeled quail eggs on top. Finish with flaky salt, a touch of La Vera paprika, freshly ground pink pepper, and a few thyme sprigs.
5. Ortiz white tuna tacos with vegetable sauce
Wash and dice the peppers, carrot and onion. Whisk oil with vinegar, salt and pepper to create a vibrant vinaigrette, then toss with the chopped vegetables.
Combine Ortiz white tuna with the vegetables in a bowl and let marinate for at least 30 minutes before serving. These tacos pair beautifully with a versatile Conservas Ortiz dressing and any preferred vegetables, cucumbers, capers and pickles can be added for extra flavor.
A colorful, flavorful spread that is perfect for hot days and easy lunches.