Consorcio Atlantic White Tuna Belly in Olive Oil

Consorcio Atlantic White Tuna Belly in Olive Oil showcases the refined art of Spanish seafood preservation. For generations, Spanish gourmets have prized ventresca de bonito del norte, the belly cut of the Atlantic white tuna, for its sumptuous tenderness and depth of flavour. Harvested at the peak of season in the nutrient-rich waters of the Cantabrian Sea, this delicacy is a testament to artisanal fishing and traditional canning expertise.

Freshness begins at sea, where tunas are caught one by one using traditional pole-and-line techniques. This selective, sustainable method minimises bycatch, ensuring the highest quality fish are landed at their prime. After harvest, only the silky belly fillets, the ventresca, renowned for their fat marbling, are chosen for preservation. The fillets are gently steamed, hand-packed, and covered in organic extra virgin olive oil, imparting a rich, velvety texture and enhancing the natural ocean sweetness.

Consorcio employs master canners who rely on over 70 years expertise, upholding meticulous standards from catch to tin. Their commitment to sustainability is evidenced by Marine Stewardship Council certification, with initiatives supporting responsible fishing and marine biodiversity. By selecting only the finest belly cuts and preserving them in high-quality organic olive oil, Consorcio guarantees a product worthy of gourmet tables and discerning palates.

A Healthy Gourmet Choice

White tuna belly is rich in Omega-3 fatty acids, which support cardiovascular health by maintaining healthy cholesterol and reducing inflammation. With high levels of premium protein, vitamin D for bone strength, vitamin B12 for neurological health, as well as selenium and iodine, each portion is as nourishing as it is delicious. The organic olive oil used for preservation adds antioxidants and monounsaturated fats, further supporting heart health. No carbohydrates or sugars make this a smart, nutritious choice for gourmet enjoyment.

How the Spanish Enjoy Consorcio Atlantic White Tuna Belly

Ventresca de bonito del norte is celebrated at gatherings and shared as an indulgent tapa. Spaniards often serve it simply, layering the tender fillets on crusty bread, drizzling with a little of the preserving olive oil, and garnishing with a pinch of sea salt and thin slices of ripe tomato.

During summer, it graces classic tomato salads with white onions, olives, and a splash of vinegar. Some add it to potato salads, lending a luxurious texture, while others create elegant canapés with roasted peppers or artichoke hearts.

Whether in rustic bars or fine dining, its delicate flavour and texture shine best with minimal preparation, allowing the purity of the fish and olive oil to speak for themselves.

Easy Recipe: Spanish Tuna Belly Toasts

A tin of Consorcio Atlantic White Tuna Belly in Olive Oil, 8 slices rustic sourdough bread, thinly sliced ripe tomatoes, sliced roasted piquillo peppers, sea salt, black pepper and freshly chopped parsley. Extra virgin olive oil for drizzling.

Toast the bread. Top each slice with tomato and roasted pepper. Gently layer tuna belly fillets over the vegetables, drizzle with a little olive oil from the tin. Finish with sea salt, black pepper and fresh parsley. Serve immediately, paired with a crisp white wine or Spanish vermouth.