Spanish Yellowfin Tuna Ventresca Bellies In Olive Oil

This yellowfin tuna ventresca showcases the most prized cut of the tuna — the belly — preserved in silky Spanish olive oil. Hand-cut and carefully packed in Galicia, each delicate strip offers a rich, buttery texture and a clean ocean flavor that’s far more refined than ordinary canned tuna. Its marbling makes it exceptionally tender, with a melt-in-the-mouth quality that feels luxurious in the simplest preparations.

Serve ventresca straight from the tin with lemon and flaky salt, layer over tomatoes, tuck into bocadillos, or elevate salads and tapas boards. It also makes an unforgettable garnish for pasta, risotto, or sushi bowls. A little goes a long way, thanks to its concentration of natural flavor and elegant olive-oil finish.

As one of Spain’s most respected conservas producers, La Brujula sources and produces only during peak season, hand-filleting and packing each piece the same day the fish arrive. Their meticulous, small-batch methods preserve the true taste of the sea and explain why La Brujula tuna is cherished by chefs and conservas devotees worldwide.