Yellowfin tuna sirloin in olive oil. A super-lean cut of the tuna, the solomillo or sirloin is a premium part from the tuna.
Serving tip: flake over salads, and level up tuna melts, and pasta sauces with this go-to tin.
About the cut: the solomillo - sirloin or tenderloin - is a very lean cut from the tuna's upper loin.
About the cannery: artisanal cannery Herpac is a family business, founded in 1986 by brothers Francisco and Diego Pacheco. Herpac is a portmanteau word, a blend of hermanos (brothers) and Pacheco. It began life as a small shop in the Andalusian fishing town of Barbate, specialising in mojama, tuna that is salted and air-dried in the sun. Today it employs 120 people, the vast majority of whom live in Barbate, and is lead by the third generation of the Pacheco family. It continues its mission to introduce the richness of the Barbate sea to tables outside Spain.
