Güeyu Mar Grilled Red Tuna Belly
Amongst tinned seafood, Güeyu Mar is an outlier, the passion project of Chef Abel Álvarez and his culinary team at Güeyumar, tucked away in Playa de Vega in Spain’s northern Asturias. Alverez sources wild bluefin tuna caught in the centuries-old Almadraba tradition.
The tuna is cooked over red hot coals of holm oak wood, imparting a distinct smoky chargrilled character on one of the most prized parts of the fish, the belly, richer in flavor and more supple in texture than the more commonly found loin. After cooking, the pristine cuts of tuna belly are put in their tins filled with Arbequina Olive Oil from Castillo de Canena, a centuries-old estate in the Sierra Magína.
This isn’t a tin that gathers dust in some pantry cabinet, but rather an excuse to treat yourself to a dinner where the inspiration strikes and the motivation doesn’t.
Why We Love It: This is simply one of the best tins out there, from the most prized type of tuna, made by a team of talented chefs on Spain’s northern Atlantic coast.
Amongst tinned seafood, Güeyu Mar is an outlier, the passion project of Chef Abel Álvarez and his culinary team at Güeyumar, tucked away in Playa de Vega in Spain’s northern Asturias. Alverez sources wild bluefin tuna caught in the centuries-old Almadraba tradition.
The tuna is cooked over red hot coals of holm oak wood, imparting a distinct smoky chargrilled character on one of the most prized parts of the fish, the belly, richer in flavor and more supple in texture than the more commonly found loin. After cooking, the pristine cuts of tuna belly are put in their tins filled with Arbequina Olive Oil from Castillo de Canena, a centuries-old estate in the Sierra Magína.
This isn’t a tin that gathers dust in some pantry cabinet, but rather an excuse to treat yourself to a dinner where the inspiration strikes and the motivation doesn’t.
Why We Love It: This is simply one of the best tins out there, from the most prized type of tuna, made by a team of talented chefs on Spain’s northern Atlantic coast.
Amongst tinned seafood, Güeyu Mar is an outlier, the passion project of Chef Abel Álvarez and his culinary team at Güeyumar, tucked away in Playa de Vega in Spain’s northern Asturias. Alverez sources wild bluefin tuna caught in the centuries-old Almadraba tradition.
The tuna is cooked over red hot coals of holm oak wood, imparting a distinct smoky chargrilled character on one of the most prized parts of the fish, the belly, richer in flavor and more supple in texture than the more commonly found loin. After cooking, the pristine cuts of tuna belly are put in their tins filled with Arbequina Olive Oil from Castillo de Canena, a centuries-old estate in the Sierra Magína.
This isn’t a tin that gathers dust in some pantry cabinet, but rather an excuse to treat yourself to a dinner where the inspiration strikes and the motivation doesn’t.
Why We Love It: This is simply one of the best tins out there, from the most prized type of tuna, made by a team of talented chefs on Spain’s northern Atlantic coast.