If you’re the sort of person who scoops up a double cone on National Ice Cream Day or wakes up eager on March 20th to nosh on stuffed pasta for National Ravioli Day, then you’re in luck. We have a mouthwatering recipe and a Spanish holiday to go along with it. Día de Cantabria (Day of Cantabria) celebrates people, culture, food, and traditions from the Spanish region of Cantabria. At Despaña, our favorite way to celebrate is with meticulously curated ingredients and recipes. And so we celebrate by featuring one of our favorite Cantabrian manufacturers and a recipe that uses their gourmet tuna.
Don Bocarte is a seafood company in Cantabria, and all of Don Bocarte seafood products are sourced from the surrounding area. Their gourmet preserved seafood is world-renowned, and we carry a variety of their products. In this post we’ve used canned Bonito del Norte, or white-meat tuna. Bonito tuna is some of the best fish you can find. Aficionados enjoy the white meat, high oil content, and luscious, silky texture of Bonito. After Don Bocarte seafood is harvested, it is cooked and every product is hand packed in olive oil.
To use the bonito tuna, we’ve whipped up a delicious Spanish-style Panzanella salad that really lets the tuna and other ingredients shine. Mound the tuna on the side of your salad and savor a forkful every couple bites, or shred it into the salad and toss.
Prep Time: 15 minutes
- 3 cups stale ciabatta bread, cut into 1-inch cubes
- 10 oz cherry tomatoes, sliced in half
- 1/2 cup Dantza Piquillo Strips
- 1 small red onion, peeled and thinly sliced
- 1 cup Rosara Poached Chickpeas
- 2 tbsp capers, drained
- 1 tbsp Páez Morilla Gran Gusto Sherry Vinegar
- 3 tbsp Oleo I Olive Oil
- 1/2 jar 220g Don Bocarte Bonito Loins
- Bevia Mediterranean Course Sea Salt, to taste
- Freshly cracked pepper, to taste
- 10-12 basil leaves, torn