Bonito in Olive Oil Jon Hart National Book Award winner Jacqueline

National Book Award winner Jacqueline Woodson and two-time Pura Belpré Illustrator Award winner Rafael López have teamed up to create a poignant

Super dreamy

one for the meat and one for the pit

Attractive guest book features leather-like imported cover material

or taking a vacation

Bonito in Olive Oil Jon Hart National Book Award winner JacquelineLong prized for its exceptional flavor and texture, this white meat Spanish bonito tuna is quite different than regular water packed tuna you find on supermarket shelves. Pole caught (and dolphin free) from the Bay of Biscay in the Basque province of northern Spain, it is hand packed fresh from the ocean and preserved in Spanish olive oil with a touch of sea salt. Delicious! Serving ideas: Enjoy on sandwiches, salads, and pasta or stuffed in piquillo