Zanzibar-Style Tuna Flakes

Émietté de Thon Zanzibar by la belle-iloise, sweetly spiced

Émietté de Thon Zanzibar by la belle-iloise is shredded albacore tuna with onions, Agen prunes, and walnut oil. The dried fruit provides a dark sweetness that is balanced by the spices, resulting in a flavor profile that evokes North Africa more than the Atlantic.

Émietté de Thon Zanzibar is a fish spread from la belle-iloise in Quiberon, Brittany. In the small tin, you will find finely shredded Germon—the Atlantic's white tuna—in olive and walnut oil, combined with onions, apple cider vinegar, tomato, prune, herbs, celery, and mustard.

Dried fruit, onion, and warm spices

The prune releases a dark, almost caramel-like sweetness that feels perfectly at home with the fish, as the Germon itself has a mild, light flavor. The apple cider vinegar provides a subtle acidity that cuts through, preventing the fruit from becoming cloying.

Onions are included in two ways: cooked raw with the fish, and also fried, which adds a second, darker layer of flavor. The walnut oil is used sparingly, adding a nutty depth that pure olive oil alone cannot provide.

Manioc flour binds the small amount of liquid, ensuring the spread can be spread without falling apart on the spoon. It is derived from the root of the cassava shrub, which plays the same role in many parts of Africa as the potato does for us. Celery and mustard round out the seasoning and provide a salty edge.

A fish spread for couscous, bread, and salad

Zanzibar is best enjoyed simply on a slice of toasted bread with a few arugula leaves; the recipe requires no further effort.

Paired with lukewarm couscous and fresh mint, it makes for a light lunch that takes only five minutes to prepare. The spread also stands its ground next to a mild goat cheese, as the sweetness of the plum balances the acidity of the cheese.

Spread as a filling in a quick quiche, the recipe holds up well to heat and imparts its flavor to the egg custard. Sprinkle with toasted almond slivers at the end to add a crunch to the soft fish, turning the spread into a sophisticated little appetizer.

The Agen prune and its long journey

Agen is located on the banks of the Garonne in southwestern France, and the plum that comes from there is a distinct variety: the Ente—dark blue, small, and very rich in sugar.

It is dried gently over several hours until the flesh remains supple and its sweetness is concentrated. This is the very fruit that travels to la belle-iloise in Quiberon, where it meets fish from the cold Atlantic in this spread.

The name Zanzibar hints at the inspiration for the spices: the spice coasts of the Indian Ocean, from which cloves, cinnamon, and pepper first reached Europe. At la belle-iloise, the tuna is shredded by hand rather than chopped, ensuring that identifiable pieces remain in the spread.

The Germon migrates into the Bay of Biscay in the summer and has traditionally been caught there when its flesh is at its firmest. White and fine-fibered, it handles bold spices better than any red tuna while remaining mild enough to complement the sweetness of the fruit.

A small tin for an impromptu evening

Unopened, the tin will last for years in your pantry, saving you on those evenings when guests arrive and the fridge is bare. Once opened, cover and refrigerate; it will keep for two days without the prune losing its sweetness. Additional fish spreads and creams can be found alongside it, and you can discover everything else la belle-iloise has to offer in our Quiberon selection.