I never thought I would be as happy eating canned tuna as I am eating fresh, but when the tuna is Ortiz Ventresca, not only am I happy, I'm ecstatic! My favorite way to serve it is with a vinaigrette made from one of your fabulous floral vinegars (or, as I discovered recently, Banyuls) combined with a grassy olive oil, served on a bed of freshly made fregola (warm, but not hot), seasoned judiciously with pink Hawaiian salt, Espelette pepper, and a squeeze of lime - I say judiciously because the tuna, with its clear, bright flavor, is the star here. Baby spinach leaves add a green note.
While the price of this tuna is higher than what you can find on the average grocery it is well worth it! The taste is so pure. My teenagers who can't stand tuna even ate it! Purchase no other tuna!