Canned white tuna with onions

The tuna offered in this canned tuna does not come from just any place, no: it is a northern tuna, whose name and fame speak for themselves. This highly coveted species is caught in the Cantabrian Sea using the hooking technique so that the fish suffers as little as possible and, therefore, the meat is of the highest quality. Its soft texture and delicate flavor have made this fish the main ingredient of many classic dishes from the north of the peninsula, such as the one in this can.

The preparation of this canned tuna follows a recipe of great seafaring tradition. First, the tuna is gutted and subjected to quartering, where the best parts are selected. Then, the loins are placed on a layer of onion and green bell pepper to be cooked together over low heat. Once the cooking is finished, the fillets are canned by hand and covered with extra virgin olive oil of the arbequina variety and spring salt.

This can is in itself a dish ready to be consumed directly. It combines the characteristic flavor of the meat of the white tuna and one of the most widespread and tasty ways of preparing it: encebollado. With such a good recipe and raw material, the only thing left to do is to open the can of Canthynnus, take fork and bread and enjoy the meal.

Its shelf life is 4 years from the date of manufacture, however, canning experts advise that, once the product is opened, it should be consumed within 24 hours. The ideal place for storage should be cool, dry and not exceeding 35ºC, without the need for industrial refrigeration.