Ortiz Ventresca Tuna Tin

Ortiz Ventresca Tuna is made exclusively from the belly cut of Bonito del Norte (albacore tuna) caught in the Cantabrian Sea, a prized section known as ventresca that is carefully selected for its higher fat content and layered muscle structure. The fillets are gently cooked and hand-packed in olive oil to preserve their naturally delicate, melt-in-the-mouth texture. It is typically served as a premium ingredient in salads, gourmet sandwiches, and tapas, where its rich, silky flakes are meant to be showcased rather than broken down. The olive oil complements the softness of the belly cut and is often used as a finishing drizzle to carry its flavour through the dish.