Campos Atlantic White Tuna Belly in Olive Oil

Campos Atlantic White Tuna Belly in olive oil is an exquisite delicacy crafted for those who seek the very best in traditional Spanish preserves. The ventresca, or belly, of the Atlantic white tuna, known is considered the most tender and sought-after cut after the neck. Harvested during the peak season in the pristine Cantabrian Sea, each tuna is line-caught to ensure optimal freshness and sustainability.

Upon landing, only the finest belly fillets are chosen. Renowned for their marbled fat, these fillets deliver a buttery texture and rich, delicate flavour that sets them apart from ordinary tuna. Campos uses trusted artisanal methods to steam and hand-pack each piece. The tuna is bathed in high-quality olive oil to enhance and preserve its natural taste, ensuring every tin captures the essence of the sea.

The Campos legacy rests on a foundation of over a century of expertise in the Bermeo fishing port. The brand champions responsible fishing, working closely with sustainable fleets and supporting marine biodiversity. Their quality control and traditional craftsmanship guarantee a genuine gourmet experience. This dedication results in a product ideal for coastal-inspired starters, refined salads, or simply presented on fresh bread with ripe tomatoes.

A Healthy Gourmet Option

Tuna belly is naturally rich in Omega-3 fatty acids, including EPA and DHA, which help support cardiovascular health and reduce inflammation. The high-quality proteins in each serving aid in muscle repair and support a balanced diet. The selected olive oil adds beneficial monounsaturated fats and antioxidants, contributing further to overall heart well-being. With no added preservatives or artificial additives, this product is a smart and nourishing choice for gourmet tables.

How the Spanish Enjoy Campos Atlantic White Tuna Belly in Olive Oil

In Spain, ventresca de bonito is revered as a delicacy reserved for special occasions. Many Spaniards enjoy it simply, placing silky tuna fillets atop slices of rustic bread and adding a touch of sea salt. Others use it as a luxurious topping for ensalada de tomate, a summer salad with sweet tomatoes, white onions and extra virgin olive oil.

At gatherings, you might find it arranged on antipasto platters with olives, piquillo peppers and pickled onions. In coastal regions, chefs sometimes layer it with roasted red peppers or marinated artichokes for elegant canapés.

For many Spanish, sharing a tin or two of ventresca with friends and a crisp glass of white wine has become the ultimate expression of hospitality, the focus remains on simple flavours that let the tuna’s exquisite texture and taste take centre stage so don’t complicate this fine product in your preparations.

Easy Recipe: Tuna Belly and Roast Pepper Montados

One tin Campos Atlantic White Tuna Belly in Olive Oil, 8 small slices baguette or rustic bread, 2 sliced roasted red peppers, sea salt and black pepper, and finely chopped parsley.
Toast the bread lightly and arrange on a platter. Top each slice with strips of roasted red pepper. Carefully layer pieces of tuna belly over the peppers and drizzle with a little olive oil from the tin. Season with sea salt and black pepper, then sprinkle over chopped parsley. Serve immediately as a refined tapa. Best enjoyed with a glass of chilled Spanish Albariño.