Olasagasti Yellowfin Ventresca Tuna Belly

About Olasagasti: Conservas Olasagasti likes to say they’re rooted in two seas: The Mediterranean and the Cantabrian.  Olasagasti founder Salvatore Orlando arrived in Spain via Sicily in the late 19th century and was part of a group of Italian pioneers who introduced ancient preserving techniques to the Cantabrian coast.  After more than 100 years, and four generations of the family at the helm of the company, Conservas Olasagasti continues to produce the highest quality tinned fish using artisanal, traditional methods. Producer: Conservas Olasagasti Proprietor: Matteo Orlando Where it's from: Cantabrian Sea Species: Tuna Why it’s unique: Olasagati is focused on sustainable fishing practices with traditional gear.  With an overall respect for the ecosystem of the Cantabrian Sea, they aim to create the best possible “inheritance” for their children and future owners. Ingredients: Yellowfin tuna belly, olive oil and salt How it tastes: Ventresca is the belly cut of the tuna, which means