Olasagasti Yellowfin Tuna Belly in Olive Oil

Tuna and tinned fish aficionados know that tuna belly, or ventresca, is among the most prized cuts of fish. Packed with more fat than other cuts, it delivers exceptional richness and flavor—making this a tin for true tuna lovers. Moreover, Olasagasti’s minimal use of salt enhances the fish’s natural character without overpowering its essence. 

In the late 1800s, Salvatore Orlando brought his Sicilian recipes north to the Cantabrian coast—and that heritage remains the heart of everything Olasagasti does today. They source their fish from the Cantabrian Sea using traditional methods, believing the region's conditions are what give their products their distinctive flavor and texture. The result is simple: tinned fish that honors both the coast it comes from and the generations of craft behind it.