A Basque Discovery: Conservas Serrats
That love of tuna followed me across the Mediterranean. On a trip through northern Spain and the Basque Country, I found a shared reverence for high-quality tinned fish. From tapas bars to gourmet delis, the variety and quality of tuna was remarkable. One discovery stood out: Conservas Serrats, a fifth-generation, family-run producer in Bermeo, just an hour from San Sebastián—a city known for having the world’s highest concentration of Michelin stars.
Serrats specialises in Bonito del Norte (Thunnus Alalunga), also known as White Tuna. Caught individually along the Cantabrian coast using sustainable, traditional methods, their tuna is gently cooked and hand-packed in olive oil. The result? Silky, delicate fillets that are a joy to eat straight from the jar or used in a range of dishes.
We’ve recently added their prized Ventresca (tuna belly) to our collection—considered the most luxurious cut for its melt-in-the-mouth texture and subtle, refined flavour.
🍴 Favourite Recipes with Tuna
1. Justine Pattison’s Tuna & Bean Salad
A wholesome, high-protein salad with tuna, mixed beans, cherry tomatoes, and a mustard vinaigrette. Balanced and satisfying, it’s perfect for a midweek lunch.
Ingredients:
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Green beans, eggs, mixed beans, cherry tomatoes, spring onions, tinned tuna in water
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Dressing: extra virgin olive oil, red wine vinegar, Dijon mustard, black pepper
Method:
Boil green beans and eggs. Whisk dressing. Toss vegetables and beans with dressing. Top with tuna and quartered eggs. (Source: BBC Food)
2. Spanish Tuna-Stuffed Piquillo Peppers with Allioli
A stunning pintxo of Bonito del Norte tuna folded into fresh allioli and stuffed into piquillo peppers, served on toasted baguette.
Key Ingredients:
Tuna in olive oil, capers, lemon juice, shallot, parsley, homemade allioli, piquillo peppers, baguette
Highlights:
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Homemade allioli from scratch
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Balanced tuna filling with lemon and capers
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Beautifully served as pintxos with olive oil and sea salt
3. Slata Mechwiya – Real Tunisian Grilled Salad
This smoky, textured salad is a Tunisian staple. Charred vegetables are hand-chopped (never blended), seasoned with olive oil, lemon, caraway, and topped with tuna, boiled eggs, olives, and fresh parsley.
Key Ingredients:
Grilled green peppers, red chillies, tomatoes, garlic, onion, caraway seeds, lemon juice, olive oil, tuna in olive oil, eggs, black olives
Preparation Tips:
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Grill vegetables for smoky depth
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Hand-chop for a rustic texture
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Garnish generously and serve with crusty bread