Canned White Tuna Tenderloins with Tomatoes

The reputation of the white tuna lies in its meat, its flavor and, of course, its place of origin, since only the specimens caught in the Cantabrian Sea take this name. In this case, the fish was caught off the coast of Santoña between July and August, when, due to their continuous migrations, they come closer to the coast. The elaborated dish presented by Canthynnus has as its protagonist the loin of these tunas, that is to say, the cut obtained from the upper part of the belly, a portion characterized by being light and juicy.

For the final result of this product to be a canned product prepared directly for the enjoyment of consumers, a homemade sauce is prepared with tomatoes, green bell pepper, onion, garlic, sugar, chorizo bell pepper meat, spring salt and extra virgin olive oil. As soon as the fire is lowered, the white tuna loins are added and the fish is left to cook. As for its canning, it is composed through layers, that is to say, the sauce is placed manually with a spoon and the loin is added on top. This procedure is repeated until the space is filled.

If you combine a good raw material and an elaboration that gives priority to the final flavor, we have a canned product that seems to be made on the stove of a house. For its consumption, it is recommended to heat the contents in a different container before consumption. Once it is at a good temperature, it is essential to have a bread at the height of the stew to enjoy every last drop of the contents of this can.

Its shelf life is 5 years from the date of sterilization, 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.