Tuna Anchovy Spread

Tuna Anchovy Cream, the sauce for Vitello Tonnato

The Tuna Anchovy Cream from Olasagasti is a fine fish spread made from tuna, anchovies, and olive oil. Savory, creamy, versatile – not just any ordinary spread, but the classic base for Vitello Tonnato and a spread with character.

Tuna cream from Olasagasti, known in Spanish as Crema de Atún e Anchoas, is a creamy fish mousse made from 56% tuna, 10% anchovies, and high-quality olive oil. Savory and refined at the same time, it is the quick way to make a sauce for Vitello Tonnato or a delicious bread spread. The 110g jar is easy to open and a little all-rounder in the kitchen.

Creamy, savory, delicately seasoned

The tuna cream is spreadable and creamy, savory and spicy, with the distinct notes of tuna and anchovies.

On the palate, it is soft and full-bodied; the olive oil makes it smooth, while the anchovies add a subtle, salty depth. Nothing is coarse, nothing is overly fishy – a mousse you'll want to eat straight from the spoon. Those who love Vitello Tonnato will recognize the taste immediately. And those who don't know it yet will be convinced after the first spoonful.

Spread it on bread, stir it into a sauce, or dollop it onto boiled eggs – the cream fits in everywhere and immediately adds a Mediterranean flair. A dab on a hot jacket potato, a spoonful in potato salad, and everything tastes a little bit like the south.

The sauce for Vitello Tonnato and more

The tuna cream is best known as the sauce for Vitello Tonnato, the Italian classic.

For Vitello Tonnato, you only need thinly sliced, pink veal, about 100g per person, a few capers, and this cream – and you have a feast without any effort. It tastes just as good as a spread on toasted white bread, as a dip for vegetable sticks, or as a delicate filling for eggs and tomatoes. It also works wonderfully in a pasta salad or as a sauce for cold roasts.

Add a glass of dry white wine at 8 degrees, a Vermentino or Albariño, and the evening is set. If you want to taste the pure fish behind it, you can find it in our Bonito del Norte in olive oil and our Anchovies Basque-style. This way, you get the fish once finely blended and once whole.

Hand-blended from Bonito and anchovies

For the cream, Olasagasti blends the best Bonito del Norte with anchovies and olive oil.

56% tuna and 10% anchovies, plus good olive oil and a little salt – that's all that's in the Crema de Atún e Anchoas. The Bonito del Norte comes from the Cantabrian Sea, caught with a line and processed by hand. The same quality found in the whole fillet is also in the cream.

It all started with Salvatore Orlando from Sicily and his Basque wife Simona Olasagasti; today, their grandson Matteo Orlando runs the business in Markina, which has been in family hands for over 100 years. Good fish, good oil, a fine mixer – that's how a cream is made that tastes like more. Real ingredients from the sea, nothing else, you can taste it in every spoonful.

You can find the entire Olasagasti range with us, and even more fine provisions in our canned goods and preserves. Once tried, always in the pantry.

Jar – 110g