White Albacore Tuna Belly in Sunflower Oil, Ventresca de Bonito del Norte en Aceite de Girasol (Thunnus alalunga) — 3.9 oz (110 g) net, 2.8 oz (80 g) drained metal tin, by El Capricho, from Spain.

Conservas El Capricho is a family-owned company from Santoña, Cantabria, with over 30 years of experience rooted in the region’s rich seafaring tradition. Specializing in anchovies and tuna, El Capricho is committed to artisanal quality and sustainable fishing, every tin reflecting their dedication to excellence, sustainability, and time-honored craftsmanship.

This exceptional White Tuna Belly (Ventresca) in Sunflower Oil represents the pinnacle of traditional Cantabrian seafood preservation and flavor. Caught at the height of summer, each albacore tuna (Thunnus alalunga) is line-caught by small, inshore vessels using environmentally respectful hook-and-line fishing techniques. This lower-stress method ensures the fish retains its natural tenderness and pristine quality, resulting in a texture that is buttery, delicate, and melt-in-the-mouth.

After caught, the tuna is processed and gently cleaned by hand, then preserved with only premium, high-oleic sunflower oil and sea salt. The richness of the oil enhances the silky mouthfeel and layers of the fillets, offering a taste that is both elegant and deeply satisfying. Free from any additives, artificial preservatives, or genetically modified organics (GMOs), this product reflects El Capricho’s unwavering commitment to purity and artisanal excellence.

El Capricho's White Tuna Belly is more than a delicacy—it is a reflection of Spain’s culinary heritage and a true gourmet delight. For the best experience, enjoy it:

• In upscale salads: flake over shaved fennel, warm fingerling potatoes, or other fresh greens with a drizzle of the infused sunflower oil.
• On crusty bread: serve on toasted sourdough or pan con tomate with a touch of lemon zest for a refined tapa.
• In gourmet sandwiches: layer with roasted peppers, aioli, and fresh herbs on focaccia or baguette.
• As part of a seafood board: pair with Cantabrian anchovies, marinated artichokes, olives, and firm cheeses for a Mediterranean spread.
• By itself: allow the tuna to rest at room temperature before serving to release its full aromatic complexity and luscious texture.