Tuna

Canned tuna, noble and versatile

Canned tuna is gently cooked sea fish, preserved in olive oil or its own juices. At nur Gutes, you will find over twenty varieties from Spain, Portugal, France, and Italy – from the noble Bonito del Norte and the delicate belly-cut Ventresca to fine fillets and savory creams. Firm, light-colored fish that is perfect on bread, in salads, and in pasta.

Canned tuna is a gently cooked sea fish, hand-cut into fillets and preserved in the finest olive oil or its own juice. Unlike the small sardine, it provides large, firm meat that can be pulled off in thick chunks. The finest manufacturers process the white-fleshed Bonito del Norte, and the fatty belly piece becomes the coveted Ventresca. Delicate, satisfying, and versatile.

The King of Food Fish

No other food fish carries as much prestige as tuna, and it retains that status to this day even in a can. While the sardine represents simple life on the quay, well-processed canned fish from noble cuts is considered a small delicacy.

Especially in the Spanish Basque Country, it is not hidden away, but openly celebrated with tapas and aperitifs. The white-fleshed Bonito del Norte, the noblest of all varieties, is still caught individually with a fishing rod in the Bay of Biscay, fish by fish, from June to October.

This care in catching is the reason for its reputation and its price, because where line-caught is used instead of nets, only the best fish ends up in the can. You can taste this in its light, firm, yet tender meat.

The stronger, darker varieties like yellowfin tuna, on the other hand, are the everyday heroes for salads and sauces, more savory in taste and more affordable in price. Thus, every variety has its place, from quick meals to the festive table.

A simple pantry staple has therefore become a small treasure that awaits you here in many variations. From the affordable everyday fillet to the fine Ventresca, there is something for every taste and every occasion.

It is also interesting to see how different the varieties look. The noble Bonito shows almost white, ivory-colored meat, while the yellowfin fish appears richer and rosier. Anyone who has tried both side by side will recognize the difference immediately and will know from then on which can to reach for, for which occasion.

Bonito, Ventresca, and fine fillets

Our tuna shelf ranges from the everyday can to the celebratory piece for a grand entrance. The spectrum is wide, and the right can is ready for every occasion.

The classic is the Bonito del Norte in olive oil by Olasagasti in the 120-gram can, followed by the noble Bonito fillet in the large 190-gram can for the festive table.

For those who like it strong, reach for the Tuna in spicy olive oil by Porthos, and the French contribute a savory, flaked variety with vegetables with the Émietté de Thon Luzienne by la belle-iloise, which can be spread directly onto bread.

Alongside these are exciting specialties like tuna in its own juice, in tomato sauce, in escabeche with onions and vinegar, or as Thon Basquaise with bell peppers. Thus, a well-assorted selection covers every wish, from a mild salad to a fiery aperitif.

The finest delicacy, however, remains the Ventresca, the tender meat from the belly of the fish, which almost melts on the tongue due to its higher fat content. It is the champagne among tunas, a piece for connoisseurs and for quiet, contemplative moments.

You also have a choice in can sizes, from the small 75-gram portion for a spread to the generous 190-gram can for the family or a large salad. Small cans are emptied quickly and thus always remain fresh; large ones are worthwhile when many people are eating. This way, you will find the right format for every household and every appetite.

In its own juice or in olive oil

The fundamental question with tuna is: preserved in olive oil or pure in its own juice. Both have their justification, and the intended use decides which can is the right one.

In good olive oil, the fish becomes smooth and rounded, ideal for antipasti, on bread, and wherever it takes center stage. In its own juice, it remains leaner and more neutral, so it takes a backseat in sauces, casseroles, and mixed salads without overpowering the other ingredients.

The second question is about the variety: light, noble Bonito for pure enjoyment, stronger yellowfin tuna for quick everyday cooking. By the color of the meat, the fine variety can be distinguished from the hearty one just by eye.

Those who like it spicy will also find the fish in spicy oil, in tomato sauce, or Basque-style with bell peppers and herbs. It is therefore worth having several cans side by side in the cupboard, the right one for every mood.

Our tip: for pure enjoyment on bread, the variety in olive oil is always worthwhile; for quick cooking, the one in its own juice. We particularly like a piece of Bonito on a ripe tomato with a little salt and a drizzle of oil.

A look at the label also reveals the origin of the oil. A good extra virgin olive oil turns a simple can into a well-rounded whole, as fish and oil mature together and exchange their aromas. If you have oil left over after eating, pour it over a salad or dip bread into it; it is far too good to throw away.

Manufacturers from Spain and Portugal

Behind our cans are family-owned businesses that have been processing tuna by hand for generations. Four countries meet here, each with its own idea of the best fish.

From the Basque town of Markina comes Olasagasti, where Matteo Orlando began with the noble Bonito del Norte as early as 1923, and the house remains known for its artisanal work to this day. From Spain, Conservas Ortiz delivers its esteemed preserves from the Cantabrian Sea.

In Portugal, Porthos has been producing traditional canned fish since 1912 and still features the sailor from the golden age on its vintage cans. And Briosa Gourmet wraps its tuna in the fishing port of Figueira da Foz in pretty paper reminiscent of Portuguese azulejos.

Added to this are fine houses from France and Italy, which cultivate the Mediterranean style with herbs and vegetables. Thus, the entire diversity of Atlantic and Mediterranean canning art is gathered on our shelf.

What they all have in common is the avoidance of haste: the fish is hand-cut, layered, and covered with oil, rather than running through a machine in masses. Many hands, a shared commitment to good fish.

Ventresca on lukewarm bread

Good fish needs little to shine, and yet it is a true all-around talent in the kitchen. It shows itself most beautifully when it is not overloaded, but rather its fine, distinct taste is brought to the fore.

Ventresca belongs on lukewarm bread with a few drops of olive oil, simple and reverent, so that the tender belly meat can speak for itself. Bonito fillets look magnificent in a Salade Niçoise, on a tomato tart, or with white beans and red onions.

The stronger varieties go into pasta sauce, casseroles, or on pizza, where they hold their own against other aromas. Thus, a single can becomes either a fine appetizer or a satisfying main course, depending on the variety.

The spicy creams and pâtés, in turn, go directly onto crackers and baguette for the aperitif, refined with a splash of lemon, a few capers, or a slice of egg. Fresh, hearty, and convivial—that is how a beautiful evening begins.

Those who like it easy to spoon will find what they are looking for in the fish spreads and creams, where the fine tuna pâté by Briosa is at home in the 75-gram can. A glass of dry white wine with it, and that's all you need.

The fish also looks good warm. Briefly tossed in a pan, it goes over spaghetti with garlic, chili, and some of its oil—a quick dish that tastes like the South. Or fold coarse pieces into a lukewarm bean salad, where they unfold their full aroma and provide satisfaction.

Tuna as pantry staple and appetizer

Because it keeps for years and always fits, a well-stocked can is the secret hero of every pantry. Unopened, it easily survives several years and is thus the perfect emergency ration for spontaneous guests.

For the aperitif, a quick dinner, or a small gift for friends, reaching into this shelf is always the right choice. In just a few minutes, a can becomes a salad, a bread spread, or a warm meal, with no great effort.

A noble Bonito fillet in a beautiful can also makes a great impression as a gift and can be wonderfully combined with olive oil and a bottle of wine to create a small gourmet box. Just 3 well-chosen cans make a gift that will please any gourmet.

Especially for Christmas and as a thank-you, we have taken a liking to this idea, because a piece of noble fish seems festive without being expensive or ostentatious. A small luxury that one likes to treat oneself and others to.

Those who cook regularly are best off building a small foundation: one can for salad, one for bread, and a noble one for celebrations. This way, you have the right thing in the house for every day and every guest, and restocking is just a few clicks away.

Nearby, the next treasures from the sea are waiting with sardines and the rest of our assortment of canned fish. Browse through our selection at your leisure, compare the noble and the hearty varieties, and find your personal favorite for every day and every festive occasion.