Alalunga - Albacore Tuna Belly in Olive Oil

Ventresca (Spanish White Tuna Belly) in Olive Oil

Ventresca is the belly cut, the best bit of Spain's white tuna, and it's why this tin disappears fast. Alalunga cuts every piece by hand and packs it in soft olive oil so the belly's buttery richness gets to shine. It's tender enough to eat straight from the tin. Pop it on good bread with a slice of tomato and a pinch of sea salt and you've basically made lunch.

Wine pairing: A white Rioja plays up the savoury side. If you'd rather cut through the richness, a crisp Hunter Valley Semillon is your friend.

Alalunga, Basque Craft in Every Tin

Over in the Basque Country, tinning fish is treated like an actual craft, and Alalunga is one of the most respected conservas houses doing it. Everything's prepared by hand in small batches with sustainably caught fish, using methods passed down over generations. Founded by chef Xabier Urtasun, the whole operation runs on a cook's instinct: precise, generous, and full of flavour without ever going over the top.