bonito del norte, OCat tunyina, Cat tonyina, L. Thunnus alalunga, Eng. Atlantic tuna, Atlantic bonito or albacore tuna, These are fished off the Bay of Biscay in summer. In the 15th C, the fishing grounds in area were controlled by the Marquis de Santillana of the Mendoza family. They can grow to be one meter long. The color of the dorsal is a strong blue almost black. The pectoral fins are large. The meat is a better quality than that of tuna (Thunnus thynnus), see atún aleta azul. This species has been called palamida in Spanish but this in English is skipjack tuna (L. Katsuwonus pelamis). Also see bonito, melva, mojama, palamida, rabil, and toquilla. [Anón/Grewe. 1982:CLXXXVIIII:195:CCVI:208-209:CCVII:209 etc]
FRESH ATLANTIC TUNA WITH CAPERS ADAPTED BY *JOSEP LLADONOSA FROM SENT SOVÍ # CCVII QUI PARLA CON SA DEU APERRELLAR TUNYINA FFRESUA, p 209
For 4 persons
2 lbs fresh Atlantic tuna
7/8 c capers
½ c vinegar
1/3 c oil
salt to taste
Thinly slice the onions. Heat oil in an earthenware dish. Add the onions and the tuna cut into four steaks. Cover and cook lowly over moderate het. When almost done add vinegar and let it reduce in volume. Pour the sauce over the tuna. Place the capers in a saucepan with water. Bring to a boil and simmer 4 or 5 minutes. Strain the capers and pour them over the tuna. Season to taste with salt and serve.
*Published in La Cocina Medieval, ATUN FRESCO CON ALCAPARRAS, p 32.