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Ortiz bonito tuna fillets in o/o, 112g
Ortiz bonito tuna 250g

Ortiz bonito, in olive oil, 112g, oval tin

£4.25 (Each)

  • In Stock
  • Gluten Free Product

Ortiz bonito tuna (Thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand.

The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Ingredients
White tuna (Thunnus alalunga) (fish), olive oil and sea salt
Storage & Care
Keep in a cool and dry place. Once opened, keep refrigerated below 8°C in a non-metallic container, covered in its oil, and consume within 3 days.
Nutrition Per 100g
Energy 1028kJ / 246kcal
Fat 16g
   of which saturates 3.5g
Carbohydrate 0g
   of which sugars 0g
Protein 25.5g
Fibre 0g
Salt 1.5g
* Typical values per 100g

Ortiz

Conservas Ortiz has been processing tuna and anchovies in Cantabria and the Basque Country, on the northern coast of Spain, for more than 120 years.

Their business is centred on rod and line caught bonito and anchovies from the Bay of Biscay, which are still largely manually processed in their small factories.

Lentil, tuna & sherried rice salad

Ingredients
500ml fish or vegetable stock
100ml Manzanilla sherry
2 tsp Catalan oregano
1 large bay leaf, bruised
8 tbsp Brindisa Arbequina olive oil
1/2 Cup shallot, finely chopped (about 3 shallots)
200g Illa del Riu bomba rice
2 garlic cloves, chopped
2 tbsp Valdespino sherry vinegar
2 medium tomatoes, halved and grated (leaving the skin)
Salt and pepper
1 Navarrico lentils, rinsed and drained
1 cup cucumber, peeled, seeded and cut into a 1 cm / 1/2” dice (most of a medium cucumber)
1 tin Ortiz Yellowfin tuna in olive oil
100g baby spinach leaves
Basil leaves to garnish

Method

  1. In a small saucepan heat the stock, sherry, oregano, and bay leaf to just below simmering; check for salt.
  2. In a second saucepan heat 2 tbsp of the olive over a medium heat; add the shallot and cook for a few minutes until the shallot starts to soften; add the rice and garlic, stirring well to coat with oil.
  3. Stir in the stock, bring to a simmer, cover and cook - without further stirring- over a very low setting until all the liquid has been absorbed (about 15 minutes); remove from heat and leave covered for a further 5 minutes; transfer the rice to a salad bowl, remove the bay leaf and stir lightly with a fork.
  4. Whisk together the remaining olive oil, vinegar, and grated tomato; season with salt and several grinds of black pepper.
  5. When the rice has cooled stir in the lentils, cucumber and dressing, combining well; gently fold in the tuna flakes.
  6. On each salad plate, place a bed of the spinach leaves then the rice salad.
  7. Garnish with torn basil leaves.
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