Ingredients: red tuna (atun roja, which is Bluefin (Thunnus thynnus)) loin, extra virgin olive oil and salt
Almadraba tuna. Thick cut of high quality chargrilled with holm oak and canned using the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil.
In our tasting here we found the visual differences between the light loin and the dark loin to be minimal, but the textural differences were significant. The light loin is firmer, dryer, and we feel best suited to warmed presentations that involve added sources of moisture such as aioli or other sauces and the dark loin is fattier, moister, and more suited to room temperature presentations or consuming straight from the tin.