Delivery to: Metro Manila
Delivery to: Metro Manila

La Brújula N60 Yellow Fin Tuna Ventresca In Olive Oil

The fattiest, tastiest part

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The best part of the tuna, this yellow fin ventresca in olive oil by La Brujula is fatty and tender, and filled with great flavor.
Galicia Northern Spain

TASTING NOTES FROM THE CURATOR

The tastiest part of the tuna is the ventresca, which is the fatty, delicate belly. The flaky, tender pieces are much larger and more delicious than regular tuna, which not only makes for a more elegant and sophisticated presentation, but also because these Ventresca fillets come from Yellowfin Tuna, which is fattier and oilier than the more common Albacore, making it more intense and richly flavored.

The La Brujula N60 Yellow Fin Tuna in Olive Oil is hand-filleted by experts in the La Brujula conservas in Galicia, Spain. This tuna is very flavorful and tender, with a wonderful rich taste.

PREPARATION AND PAIRINGS

The N60 Yellow Fin Tuna Ventresca in Olive Oil from La Brujula can be utilized in a variety of ways. They’re great as tapas, or used in salads and pantry pastas. They’re fantastic on sandwiches, whether served plain with tomatoes and lettuce or as part of a tuna salad. They’re delicious in empanadas, casseroles, and even tuna burger patties.

THE COMPASS OF QUALITY

La Brujula is a Spanish business that produces a wide range of canned and tinned seafood specialties. It is a company that values the ocean and all of its inhabitants, preferring sustainable fishing and catching procedures, and hand-processing whenever possible. From the moment the seafood arrives at port to the moment it reaches your table, they take great care and pride in how they handle it. All of La Brujula’s artisan canned seafood is hand-processed, meaning each fish, clam, etc, is cleaned and packed one at a time to ensure that only the best is selected and that you receive a consistently high-quality, delicious product.

Storage Instructions

Store your tin in a cool, dark, and dry pantry. Unopened, it will last up to 2 years. Once opened, consume your fish within one or two days and keep leftovers with the oil in a sealed container in the fridge.

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As the curators of your palate, we travel all around the world and the country and taste different products to bring you only the best.

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