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Ortiz yelowfin tuna in olive oil 112gr

Ortiz atún claro, in olive oil, 112 g

£3.50 (Each)

  • In Stock
  • Gluten Free Product

Ortiz Yellowfin tuna (Thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong.

It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.

Ingredients
Yellowfin tuna (Thunnus albacares) (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 1140kJ / 286kcal
Fat 20g
   of which saturates 4g
Carbohydrate 0g
   of which sugars 0g
Protein 25g
Fibre 0g
Salt 1.63g
* 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.

Yellowfin tuna pinwheels

Ingredients
1 small onion, chopped
1 ½ tbsp/ 22.5ml olive oil
1 clove garlic, finely chopped or grated
1 tin Ortiz yellowfin tuna 250g, drained of oil and finely flaked
3 tbsp /45ml / 30g pumpkins seeds/ pepitas, toasted in a dry frying pan over low heat
2 tbsp/ 30ml/ 10g breadcrumbs (preferably Panko)
1 egg, beaten
1 ½ tbsp/ 22.5ml Fritada tomato sauce
1 tbsp / 15ml Manzanilla Sherry (or Fino Sherry / dry, full-bodied white wine)
½ tsp dried oregano (Brindisa’s Catalan Oregano with Flowers is excellent)
Grated lemon peel (to taste)
Generous amount of freshly ground black pepper (to taste)
1 sheet Puff Pastry 250g (preferably all butter pastry)
1 egg, beaten well
Sesame seeds for topping
Greaseproof paper lined baking tray

Method

    1. Preheat oven to 200°C; line two baking trays with greaseproof paper.
    2. Soften the onion with the olive oil over medium heat; stir in the garlic, remove from the heat and transfer to a mixing bowl; add all the remaining ingredients and mix very well.
    3. Unroll the pastry onto a lightly floured surface and roll it out to 33cm x 18cm; spread the tuna mixture over it leaving a 1cm border around the edges.
    4. Starting at one of the long ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
    5. Take a very sharp knife and cut the roll into 16 equal slices, laying them flat on the trays as you go.
    6. Brush each pinwheel lightly with beaten egg and sprinkle generously with sesame seeds. Bake for 20-25 minutes until puffed and a rich golden brown.
    7. Allow roll to cool on a rack to just warm before serving.

Serving suggestion: garnish slices with a strip of roasted red pepper or a sprig of fresh mint.

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