Olasagasti Yellowfin Tuna in Olive Oil
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Yellowfin tuna in olive oil from Olasagasti — the Basque cannery in Getaria, on the northern coast of Spain, producing some of the most respected conservas in Europe. Yellowfin tuna (Thunnus albacares) is the prized warm-water tuna species, distinct from the more common skipjack found in supermarket tins — the flesh is paler, the texture firmer, the flavour cleaner and more refined. Olasagasti hand-pack each tin from carefully selected fillets, in good olive oil with a touch of salt, and nothing else.
Three ingredients only: tuna, olive oil, salt. No water, no broth, no flavourings, no concentrate. The oil itself becomes part of the product as the tuna sits — softening the texture, picking up the flavour of the fish, becoming a finished dressing in its own right that should never be drained away. This is tuna at the level the great Basque kitchens cook with: clean enough to eat directly from the tin on a piece of bread, refined enough to be the centre of a serious dish, and a different category entirely from the watery flaked tuna of the supermarket aisle.
Producer: Olasagasti, Getaria, Basque Country, Spain
Species: Yellowfin tuna (Thunnus albacares)
Ingredients: Tuna, olive oil, salt Net: 112g (75g drained)
Allergens: Fish
Storage: Store in a cool, dry place. Once opened, refrigerate and consume within 3 days.
