The belly is the most indulgent cut of bluefin tuna, prized for its high fat content and melting texture. This tin delivers rich, buttery flesh with a soft, almost silky mouthfeel, balanced by clean olive oil that enhances rather than overwhelms. Deeply savoury, with a lingering umami finish.
Serving suggestion:
Best kept simple. Serve at room temperature on warm sourdough or toasted baguette, finished with flaky sea salt and a squeeze of lemon. Also excellent flaked gently over a tomato salad or paired with roasted red peppers.
Wine pairing:
International: White Burgundy (Chardonnay) – its weight and texture match the richness beautifully.
Australian: Adelaide Hills Chardonnay – restrained oak and bright acidity keep things balanced.
 
Herpac – Producer Profile
Founded in 1986 in Barbate, on Spain’s Atlantic coast, Herpac is a family-run conservera deeply rooted in Andalusian tuna culture. Working closely with the region’s historic almadraba tuna fisheries, Herpac specialises in premium bluefin tuna cuts, carefully selected and hand-prepared to highlight the natural texture and flavour of each part of the fish. Their approach is precise and respectful: minimal processing, excellent olive oil, and a focus on showcasing how different cuts of tuna offer distinct eating experiences. The result is conservas that feel both traditional and quietly luxurious.