Velvety-textured and intensely-flavoured bluefin tuna belly packed in rich Jersey butter.
The sustainably-caught bluefin tuna has a clean, vigorous flavour that cuts through the creamy sweetness of the Jersey butter. Los Peperetes pack this delectable cut in butter because the marbled fat in the tuna belly melds with the butter to delicious effect over time.
Recipe tip: submerge the tin in hot water for a few minutes so that the butter melts. Drizzle the butter on some hot toast, top with the tuna, sprinkle over some parsley and season with salt and pepper.
The bluefin, highly prized for its rich depth of flavour and fatty flesh, is caught off the Spanish coast using traditional fixed traps or almadraba, an ancient fishing method that avoids bycatch and damage to marine habitats. Los Peperetes then prepares and cans the tuna by hand in its Galician cannery, sourcing Spain's finest butter from nearby artisanal dairy, Airas Moniz.
The butter is made from the raw milk of the dairy's herd of pasture-raised Jersey cows. The butter is so prized it is known as the gold of the Ribeira Sacra, a stunning inland area of Galicia filled with vineyards planted on steeply sloping river valleys.
