Cuca’s Ventresca de Bonito del Norte showcases the most prized cut of northern albacore tuna — the tender belly fillet. Each piece is carefully hand-packed in olive oil to preserve its delicate texture and subtle, buttery flavour. Cuca’s long tradition of Galician canning excellence is evident in every tin, combining select fish from the Cantabrian Sea with meticulous preparation to produce a truly premium conserva.
 
Serving suggestion: Best served at room temperature to bring out its full flavour. Enjoy simply with crusty bread and roasted piquillo peppers, or flake gently over a tomato and avocado salad.
 
Wine match: A crisp Albariño from Rías Baixas or a refined Adelaide Hills Chardonnay both pair beautifully with the tuna’s richness.
 
Ingredients: Albacore Tuna, olive oil and salt