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Purchased Feb 2010

Impressions:  Colour was nice - somewhat orange-yellow .   Meat was loosely packed - not in a solid hunk.   Texture and flavour seemed mildly better than typical North American canned tuna.  If anything, it may be more to do with what I suspect to be a better quality olive oil and probably better attention to salting and temperature control during the cooking process - than with just plain better tuna selection.   I’d buy it over North American brands, but I wouldn’t rave over it.

Purchased Feb 2010

Purchased Feb 2010

Purchased in Feb 2010.

This was recommended from another food website.

Not opened yet.

The people are very nice.  Traffic is surprising civilized.  Not like Paris or Rome at all, drivers don’t honk their horns, they actually stop at pedestrian crossing areas but is not a traffic light area.  I don’t have to fear for my life crossing the street like in other parts of the world, like in Thailand or Beijing.  Drivers seem fairly competent compared to other cities.

It’s easy to get some cheap breakfast.  Just some coffee, espresso, pastries, and spanish ham sandwich (similar to prosciutto) are easy to get anywhere.

Went to the oldest restaurant in the world, the Sobrino de Botin .

Ordered the baby squid with squid ink see picture.  It looked totally nasty, but was incredibly delicious.   Restaurant is very touristy but  food was good.  Also had garlic soup with egg.  That was a little different.  Had some stereotypical people come in the restaurant like this asian guy who came in the restaurant and immediately took a video of the restaurant, a bunch of New York women arguing very loudly about some trivial issue, and the quietest group in the whole restaurant was my group - the quiet well mannered Canadians. 

Botin Restaurant, Madrid, Spain

Calle Cuchilleros, 17
Madrid
Tel. 913664217
Metro: La Latina

Purchased in Madrid, Spain , Feb 2010 .

In very light olive oil.   No additives according to the box.  Did not taste any strong salted flavour.  Light coloured tuna.  Clean looking strips of tuna, ie no roughly cut strips of tuna

Serving it on a tomato, red bell pepper, spanish olive salad.  Good match with salad.  Overall salad was a good way to serve the tuna.    The tuna was very light and had a delicate flavour.  The olive oil helps give the tuna a nice smooth moist texture.  Definitely better than your typical North American can of tuna but is it worth $15?  Only if you dress up a dish like the mentioned salad and make a really good presentation out of it.  This tuna is something you use to show off like smoked salmon or foie gras although the tuna lacks the flavour dominance of either.  The high quality tuna is more of a pleasant surprise because it’s not the dry tasteless tuna we’re used to eating.

The first is Albo Calamari in squid ink sauce.

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