Ortiz White Tuna Ventresca in Olive Oil

Ventresca is the softest and most delicate cut of Bonito del Norte, taken from the triangular belly section beneath the head. Ortiz handles this prized portion separately, with experienced hands cleaning, selecting, and arranging each fine fillet in the oval tin. The result is noticeably more supple and silken than an ordinary tuna loin.

Bonito del Norte is white tuna, Thunnus alalunga, valued for its pale flesh, refined flavour, and fine texture. Here, olive oil rounds the fish's natural savoury character without overwhelming it. The fillets are rich yet clean on the palate, with a gentle marine sweetness and a smooth, almost buttery finish. The structure remains delicate rather than flaky or dry, allowing each piece to separate into elegant layers.

The recipe is deliberately simple: White Tuna, olive oil, and salt. That restraint keeps the focus on the quality of the catch and the careful hand-packing. The 110g tin contains 80g drained weight and is an exceptional pantry luxury for serving with very little embellishment.

Serve the ventresca at room temperature and lift the fillets gently from the tin so their shape remains intact. A drizzle of good extra virgin olive oil and a few flakes of sea salt are enough. It also excels with roasted peppers, piperrada, poached tomato and onion, or a soft vegetable pisto.

For a composed plate, arrange the fillets over warm potatoes with green beans, olives, and a soft-boiled egg, or use them as the centrepiece of a Niçoise-style salad. Their richness works beautifully with crisp acidity from tomatoes, lemon, or sherry vinegar. Ortiz also recommends young red wine or a complex, barrel-aged white. Serve with crusty bread to capture every drop of the olive oil.

Conservas Ortiz began in 1891 in Ondarroa on Spain's Basque coast and remains a family business shaped by five generations. Its Bonito del Norte is caught during the summer fishing season using selective traditional methods, including live-bait angling and trolling. The fish are taken one by one, a method designed to respect both the catch and the marine environment.

Once landed, the fish are brought quickly to the cannery. The ventresca is separated for its own careful production line, while skilled hands clean the cooked fish and preserve the integrity of each piece. The fillets are then packed by hand with olive oil before sterilisation. This patient, precise process is what gives Ortiz ventresca its distinctive tenderness and its place among the most prized Spanish conservas.

Store the unopened tin in a cool, dry place away from direct heat and sunlight. Once opened, keep the White Tuna covered and fully submerged in olive oil in the refrigerator and consume within five days. Contains fish.