Preserved White Tuna Tarantelo in Olive Oil

The tarantelo is a cut of bluefin tuna with a lot of flavor -and less fat than other parts such as the belly- that Canthynnus now offers you from a different tuna: the white tuna. The specimens from which these pieces come from are fished in the waters of the Cantabrian Sea, from which this meat, so balanced between fat and leanness, is extracted.

The first thing that is done is to subject the white tuna tarantelo to a previous process of brining, which allows to eliminate a little water from the fish and to season it uniformly. It is then dried, vacuum-packed and cooked at low temperature to preserve all its organoleptic properties. Finally, the cans are filled one by one by hand and olive oil and, to a lesser extent, extra virgin arbequina oil is added so as not to mask the flavor of the tuna.

You can integrate pieces of this white tuna tarantelo in gilda pintxos with an olive and a piparra. Of course it would also be perfect in a papas aliñás or as a topping in a mushroom carpaccio. Or, why not, in any vegetable salad like empedrat with beans or chickpeas and assorted chopped vegetables. And if you want it without legumes, use it in a Mallorcan trempó with tomatoes, peppers and onion.

Its shelf life is 6 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.

The honeyed texture of the tarantelo and the fat carried by the olive oil benefit from a fluid wine with acidity.
fluid and with acidity. A glass of Cantayano is a perfect match. This is an atypical and surprising verdejo
whose aromas of fennel and dry grass are reminiscent of a walk in the countryside in summer.
summer. A Valladolid white as addictive as it is refreshing.