The Basque Cantabrian White Tuna  is a product widely used in the kitchen for its versatility. Its multiple ways of eating and cooking it make it a very welcome product in a large part of society.

It is true that there are those who prefer it in conversation rather than fresh and those who prefer it fresh because of its wide range of cooking techniques. But whatever form it takes, this fish has become one more product in Spanish kitchens.

And, today, we are going to talk about a specific recipe, in which the Basque Cantabrian White Tuna is the main ingredient, and it is no other than “Encebollado” White Tuna.

At first it may seem a bland dish, but if you are told that this recipe is made with a high quality fish, with green peppers from the country and with its touch of Txakoli de Getaria with D.O. you may change your mind.

Let’s go there with the recipe!


2 fresh slices of Basque Cantabrian White Tuna
2 onions
½ garlic clove
1 green bell pepper
1 glass of Txakoli
Olive oil


We cut the onions, the bell pepper, and the garlic and we put it to poach in a frying pan with a jet of olive oil.
After 5 minutes, add a glass of Getaria Txakoli
In a separate pan, we cook the bonito slices for 5 minutes on each side.
When the onion is poached, introduce the bonito and leave it at a medium-low heat so that the flavours mix
Let’s enjoy!

Make this recipe when you have guests at home and you will succeed!