Olasagasti Ventresca Tuna Belly in Olive Oil

Ventresca is the belly of the tuna, the richest and most tender cut of the fish. This one is mild and delicate, with a soft, flaky texture that melts in the mouth. It is a long way from the dry, flaky tuna most people know from a tin.

Olasagasti works with the tuna fresh, which gives it more flavour. The white tuna (albacore, known in the Cantabrian Sea as Bonito del Norte) is pole-and-line caught in an MSC-protected area of the Bay of Biscay in the summer months, when the fish are at their peak. Each tin is prepared by hand in the Basque Country and packed in olive oil with salt.

The belly is full of flavour, so it needs very little. Lay it over slices of ripe tomato and drizzle over some of the oil. Serve on warm toast with a squeeze of lemon. Flake it through a white bean salad with parsley, or eat it straight from the tin with good bread.

Per 100 g

Ingredients: White tuna belly (Thunnus alalunga) (fish), olive oil, salt.

Allergens: Contains fish.

Product Details

• Origin: Basque Country, Spain
• Catch method: Pole and line
• Net weight: 110 g
• Drained weight: 80 g
• Storage: Room temperature, away from moisture and direct sunlight. Once opened, refrigerate and consume within 2 days.
• Shelf life: See tin for best before date.
• Consumption: Suitable for general consumption including children, elderly, and immunocompromised individuals. Not suitable for those with a fish allergy.