Tuna in escabeche

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Tuna in escabeche

Name: Tuna in escabeche - Conservas Ortiz
Brand: Tuna in escabeche

Our specialtyOur Tuna in escabeche (vinegar and spices) brings a subtle touch of personality to our products. It is a must-have ingredient in your kitchen.

Our fishOur Tuna (Thunnus albacares) is one of the most commonly preserved tuna, as it is highly appreciated for its flavor and texture. It is recognizable by its characteristic yellow fin. It is a migratory species with extensive movement, so it can be caught at different times of the year.

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Nutritional information

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See sizes:

Atun claro en escabeche Ortiz RO265 copia

250g canNet weight: 250g

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atun claro ortiz en escabeche RO1800 pandereta b

1825g round can in escabecheNet weight: 1825gDrained weight: 1400g

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1825g round can in escabeche, red sauceNet weight: 1825gDrained weight: 140g

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+MORE SIZES

How we do it

We prepare our Tuna in a totally traditional way and finally pack it in escabeche (vinegar and spices) . A perfect blend of the intense flavor of the tuna and the personality of the authentic Ortiz escabeche.

Once opened

Once opened, in order to maintain its flavor for up to five days, we recommend keeping the tuna in the refrigerator, preferably covered and completely submerged in olive oil, adding more if necessary.

Benefits of Tuna in escabeche

Tuna is an oily fish full of health benefits:

High biological value protein source.
High content of OMEGA 3 fatty acids, which our body does not generate by itself.
Rich in vitamins A, D, E and K, which help strengthen the immune system.

Here we find it in escabeche (vinegar and spices), adding all the nutritional properties of olive oil, vinegar and salt to the product.

RECIPES

Empanada filled with Ortiz Tuna in escabeche

RECIPES

Tacos filled with Ortiz Tuna

bonito del norte atun claro escabeche ortiz moment b copia

MOMENTS

A taste of both past and present

There are flavors that never go out of fashion. Escabeche (vinegar) is one of Spain’s best-loved marinades. It was created as a preservation technique for fresh fish as it was sent from the coast inland when there were no technical means to do so. Today, many years later, its characteristic flavor has become a firm favorite in canned products.