Olasagasti catches their yellowfin tuna in the Cantabrian Sea, the abundant cold waters off the north coast of Spain. Fresh-tasting and lightly salted, this oil-packed tuna is a far cry from your average mealy supermarket canned tuna. These cans include only the prized ventresca, or tuna belly—an extremely moist and flavorful cut that’s tender with just the right amount of fat. In fact, our kitchen team found the texture of this canned tuna one of the best they’ve tried. Try it in our Niçoise-Style Tuna Sandwiches; Spanish-Style Tuna Salad; Deviled Eggs with Tuna, Olives and Capers; or Snap Pea and Radish Salad with Olive Oil Tuna.
Unlike some canned fish producers, Olasagasti recognizes the importance of knowing where your food comes from. Using a tracking system that covers all production stages, each can of tuna provides a detailed history of its journey, starting from the boat that caught the fish.
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Snack on this tuna as is, or add to our Niçoise-Style Tuna Sandwiches; Spanish-Style Tuna Salad; Deviled Eggs with Tuna, Olives and Capers; or Snap Pea and Radish Salad with Olive Oil Tuna.
Olasagasti was born from one man’s knowledge of traditional seafood preservation methods. Salvatore Orlando immigrated from his native Sicily in the late 19th century to Getaria–a coastal town in northern Spain. Here, he introduced traditional Italian seafood salting techniques to the fisheries along the Cantabrian coast. After marrying a Basque woman, Simona Olasagasti, Salvatore named his burgeoning business after her. Now Matteo Orlando, a grandson of the couple, is keeping the family’s centuries-old techniques and traditions alive.
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