Tuna Belly Preserves in Olive Oil

The belly, one of the noblest cuts of tuna, deserves to have its own can. In the case of the one contained in this can, it comes from yellowfin tuna, mostly caught in the Atlantic Ocean. The fish from which these belly fillets are obtained have a weight ranging between 12 and 15 kilos, so the trunks are the right size to put in the can.

To facilitate cleaning and a homogeneous cut, the meat of these tunas is subjected to an initial cooking process. Once this step is completed, the ventrescas are canned one by one by hand and olive oil is added to reinforce their organoleptic qualities. The end of the production process concludes with the sterilization of the product.

With such raw material it is enough just to open and eat from the can. But if you are able to resist the urge to reach for your fork, you can add this tuna belly to a salad of peppers, a good seasonal tomato dressing, some potatoes or even toast.

Canning experts recommend consuming this product within six years from the day of canning, always as preferential consumption. In addition, it is ideal to store the can in a cool, dry place.

Once opened, keep in the refrigerator, it is recommended to be consumed within 24 hours.

The perfect plan could be this: a can of tuna belly in olive oil and, right next to it, a good cider. And among all the good ciders made in Spain, Joanes de Zapiain, a cider of payment, would be a good bet. The only thing left to do is to pick up the fork, the glass and enjoy.