A luxurious cut, handled with a light touch. Yellowfin tuna belly is prized for its natural richness, and here it’s preserved simply in olive oil to let that silky, melt-in-the-mouth texture take centre stage. The flesh is tender and succulent, with a gentle sweetness and depth that comes from the higher fat content of the belly cut. It’s indulgent without being heavy—refined, balanced, and quietly impressive.
Serving suggestions
Best kept simple to showcase the texture—serve at room temperature with warm crusty bread and a squeeze of lemon. It’s excellent laid over ripe tomatoes with flaky salt, or folded gently into a salad with bitter leaves to contrast the richness. For something a little more elevated, pair with grilled vegetables or spoon over soft-boiled potatoes with herbs and a drizzle of the oil from the tin.
 
Wine matches
A fuller-bodied white works beautifully here—think Chardonnay (lightly oaked or well-structured) to match the richness. A white Rioja is another excellent option, bringing both texture and subtle complexity. If you prefer something with a little more cut, a dry Riesling will balance the oil while keeping things fresh and precise.
 
El Capricho
El Capricho is a renowned Spanish conservas producer from the Cantabrian region, famous for its dedication to traditional methods and sustainability. The company upholds artisanal fishing practices, using only line-caught fish to ensure quality and protect marine ecosystems. Their commitment to excellence, from hand-packing each tin to using the finest ingredients, has made El Capricho a symbol of premium Spanish seafood, attracting gourmands who appreciate the art of conserving fish with care and integrity.
 
Ingredients: Yellowfin Tuna (Thunnus albacares), extra virgin olive oil, salt.