Airas Moniz Ventresca de Bonito del Norte – Canned in Butter 120g

Airas Moniz sources the finest white tuna belly—ventresca—from the cold Atlantic waters off the Basque coast, where bonito del norte (northern white tuna) has been prized for generations. Each 120-gram tin arrives packed in butter, a pairing that turns a simple conserva into something worthy of a proper tapa or the centre of a composed salad.

This is the cut Spanish fishmongers reserve for themselves: the tender, marbled belly of the fish, with a flavor that is both delicate and distinctly oceanic. Butter preserves the tuna's natural oils and adds a subtle richness that lifts the fish without overpowering it. The texture remains firm yet melts on the palate—a hallmark of careful handling and traditional packing.

How to enjoy

• Serve chilled on toasted bread with a squeeze of lemon and fleur de sel for a classic montadito.
• Flake into a warm potato salad with sherry vinegar and flat-leaf parsley.
• Layer into ensalada Niçoise with hard-boiled eggs, olives, and anchovy vinaigrette.
• Pair with Albariño or Txakoli for an aperitif.

Product details

• Net weight: 120g
• Origin: Spain (Basque region)
• Brand: Airas Moniz
• EAN: 8437001961146
• Storage: Store in a cool, dry place; refrigerate after opening.

⭐ Why we love this

Ventresca is the most prized cut in Spanish conserva tradition—only the silken belly of each fish makes the cut. Airas Moniz's butter-packed tins deliver the exact product Spanish fishermen prize for themselves: a melt-on-the-tongue delicacy that represents generations of Basque seafaring mastery.

🍷 Pairing suggestion

Open with an ice-cold Txakoli from the Basque Country—its bracing minerality cuts through the butter's richness perfectly. Or serve as part of a traditional tapa spread with crusty pan de cristal, allowing the tuna's oceanic character to shine without competition.

📍 From Spain

Sourced from the cold Atlantic waters off the Basque coast, where bonito del norte has been harvested and revered for centuries. Airas Moniz represents the artisanal conserva-making tradition that turns seasonal abundance into year-round treasures—a hallmark of Basque food culture.