Carloforte Tonnare, Ventresca Tuna, Bluefin Tuna, 170g

Carloforte Ventresca Tuna 170g is a generously sized 170g tin of hand-filleted wild bluefin tuna from the historic Carloforte tonnara in Sardinia, preserved in extra virgin olive oil. Ventresca is the most prized cut of the bluefin tuna, taken from the soft, fatty belly. Its high fat content gives it an extraordinarily silky, almost buttery texture that simply melts in the mouth, with a rich, deep flavour far beyond anything found in standard tinned tuna. Carefully hand-filleted and preserved in extra virgin olive oil, it remains one of the most sought-after delicacies in Italian gastronomy.

An Italian Tradition – The Carloforte Tonnara

Carloforte is the historic fishing town on the island of San Pietro, off the south-western coast of Sardinia, famed for its centuries-old tonnara — the traditional bluefin tuna fishing tradition once known as the Mattanza. Today, that same heritage and expertise goes into hand-selecting, filleting and preserving only the finest cuts of wild bluefin tuna in extra virgin olive oil, exactly as it has been done for generations. Each fillet is hand-trimmed and packed by hand, with no shortcuts taken — this is tuna preserved the way it has been for generations on the island of San Pietro. This 170g tin is the perfect size for sharing as a starter for two, or to enjoy over a couple of meals.

How to Serve & Enjoy

Once opened, Carloforte Ventresca Tuna 170g can be enjoyed in countless ways:

• Temperature: Serve at room temperature for the fullest flavour and texture — remove from the fridge 15–20 minutes before serving.
• Simple Antipasti: Drain lightly and serve on its own with good bread, or alongside olives and sun-dried tomatoes.
• Salads: Flake over a classic Niçoise, white bean or rocket and parmesan salad.
• Pasta: Stir through warm pasta with garlic, chilli and a little of the reserved olive oil for an instant Sardinian-style sugo.

Perfect Pairings

To make the most of its flavour, try pairing with:

• Wine: A crisp Vermentino di Sardegna or a chilled rosé.
• Bread: Toasted sourdough or Sardinian carasau bread.
• Vegetables: Cannellini beans, roasted peppers or fresh tomatoes.
• Cheese: A young pecorino sardo.