Bonito del Norte - Belly in Olive Oil

Bonito del Norte belly, or ventresca, is the most delicate cut of the tuna: soft, rich and naturally layered. Olasagasti prepares it simply in olive oil and salt, letting the quality of the fish speak for itself.

Made with the traditional care that defines this Basque producer, each piece is selected and packed to preserve its tender texture and clean, refined flavour.

Serve at room temperature with good bread, roasted peppers, potatoes or a simple salad. This is one of those tins where the olive oil is part of the experience, not something to leave behind.