The most tender cut of tuna in the large can, for tapas nights, salad platters and the whole family.

Conservas Luliña prepares fish and seafood at the Ría de Arousa in Galicia, and here you will know the house sardines, mussels and octopus. Ventresca is the belly flap of the yellowfin tuna (Thunnus albacares). This is the part that Spanish chefs set aside first. When you open it, you will see long, light fillets layered in the can that do not fall apart.

Ventresca is juicier and softer than regular tuna because the belly carries more fat. It almost melts on the tongue and can be separated into fine slices with a fork. The sunflower oil tastes neutral and lets the fish take center stage, unlike a strong olive oil. Two-thirds of the can's contents are fish, with only oil and salt added.

The fillets are placed in the can by hand so that their shape and texture are preserved. There are no additives.

The large can is worth it when many people are sitting at the table. For example, for a salad with tomatoes, red onions and roasted peppers, or for pintxos on toasted bread. A cool Albariño from the Rías Baixas goes perfectly with it. The can has a long shelf life. Once it is open, put the rest with the oil in a glass, keep it cool, and eat it soon.