B carne al toro is a typically Andalusian recipe made with game or fighting bull meat and consisting of a long cooking of vegetables, red wine and spices.


In this conserve, Ángel León, known as the Chef of the Sea, versions this traditional recipe with some tuna steaks.


A spectacle for the senses.



Ingredients: Tuna, water, onion, carrot, wine, green pepper, red pepper, garlic, meat concentrate (beef stock concentrate, yeast extract, salt, caramel, corn starch, dried beef), olive oil, corn starch, spices, thickener (guar gum), salt and emulsifier (soy lecithin).

Made in Ayamonte, Huelva.