Açôr Tuna Belly in Olive Oil

Açôr produces conservas on São Miguel in the Azores, a Portuguese archipelago in the middle of the Atlantic Ocean with a long connection to tuna fishing and seafood preservation.

Ventresca is the belly portion of the tuna, prized for its higher fat content and delicate texture. Compared to leaner cuts, it is richer and more succulent, breaking into large flakes with minimal pressure from a fork. The olive oil complements the fish while preserving its natural character.

This is a simple preparation that showcases one of the most sought-after cuts in the conservas world. The quality of the fish is the focus.

Tuna, bonito, and ventresca can vary quite a bit from tin to tin. Our species guide explains the differences.

Serve at room temperature with potato chips and guindilla peppers.

Made in Portugal

Net Weight: 120 g