Yellowfin Tuna Belly in Olive Oil, Espinaler, Spain

Ventresca de Atún Claro en Aceite de Oliva

The Espinaler family started their long line of businesses in the late 1880s, with a small bar in Barcelona, serving wine and snacks. Eventually the Civil War in Spain caught up to them, and after it had passed, they were forced to reinvent themselves. In the 1950s, they introduced Espinaler Sauce to the market, a special blend of top quality vinegar, red pepper, black pepper and carefully selected spices, which with the years has made Espinaler Sauce known everywhere.

• Thick layers of moist belly meat, nestled between layers of rendered fat,  Ventresca de Atún Claro (Yellowfin Tuna Belly) is a deliciously decadent experience you have to see and taste to believe.
• Because Yellowfin is a larger species, the flaky layers inside this tin are markedly thicker than that of Bonito del Norte (aka Albacore). Because of this, they are that much more succulent and bursting with richness. This is another one we recommend pairing with little more than bread and dash or lemon or your favorite vinegary hot sauce. Make sure you save some crust to dunk or grill in the leftover tin oil which is every bit as nutritious as it is flavorful.
• TASTING: firm, fatty, umami
• PAIRING: campari spritz, pickled red onion, manchego
  
• INGREDIENTS: Yellowfin Tuna, Olive Oil, Salt
• CAUGHT IN: Iberian Peninsula
  
• Size: 120 g.

• State of California: Proposition 65 Mandate

WARNING: Consuming this product can expose you to chemicals including lead or cadmium known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to https://www.p65warnings.ca.gov/food