Tonnino Ventresca Tuna in Olive Oil 6.7 oz. Jars Pack of 6

premium and delicious tuna

Excellent product with great taste and tender texture. Really delicious straight out of jar. My 6-jar order arrived clean and well-packed. It's worth the expense once in awhile. Not sure how often I'll re-order because the price kind of irks me, then again, it tastes really good, so, we'll see.....

This is a really good product - a little pricy, but especially good in the recipe below. Bruschetta al Tonno Posted By admin On December 30, 2011 @ 10:21 pm In Episode 214,Sara's Weeknight Meals Season 2 | No Comments Makes 4 servings Ingredients 4 slices Italian bread 1 garlic clove, cut in half 1/2 cup extra virgin olive oil 6 oz Italian tuna in oil (drained) 2 T capers 1 small red onion, sliced thin 6 oz cannellini beans, drained the juice of two lemons salt and pepper to taste 1 beefsteak tomato, sliced thin 4 oz arugula fresh cracked black pepper Directions Rub the bread with garlic and drizzle with extra virgin olive oil and either grill or toast the bread. In a bowl mix tuna, capers, onion, beans, lemon juice and season to taste. When the bread is nice and toasty place on individual plates top with tomato slices and sprinkle with salt and pepper. Add the arugula to the tuna and mix well, then take handfuls of the mix and place on the bread top with remainder of the extra virgin olive oil and fresh cracked black pepper. -------------------------------------------------------------------------------- Article printed from Sara Moulton | Chef, Cookbook Author, Television Personality: [...] URL to article: [...]

It was old and tasted terrible. Too bad.

Pricey but better taste than canned tuna

This spurge is worth every penny. And honestly, the pack of six on Amazon is a steal - it's much less expensive than my local grocery stores what charge $12 per jar. Cue horror face emoji. The jars have a long shelf life so I recommend including some in your bougie emergency kit or bomb shelter—hey if the world is about to end, would you rather die with a belly full of Bumblebee or Tuna belly?? Some useful tips: 1. It's salty delicious and ready to eat out of the jar --- toss it in some pasta throw on a salad and you got yourself a full meal. 2. Save the oil for making dressing or anything that could use a little savory tang. I usually sauté peppers and onions in it or some sunny side up eggs. 3. The jars are a really cute size to reuse for other things. I wash the lids and soak in denture cleaning tablets and water to eliminate the scent.

This high quality tuna is packed in olive oil and the tender fillets are the closest thing to gently cooked fresh tuna you can find. Tonnino has been rated #1 in many reviews and that rating is well deserved. Whether you want to eat this on its own, in a salad, or in a cooked dish, Tonnino Ventresca Tuna will shine. Other Tonnino tuna products are also wonderful, but this is their top of the line and I always keep some in my pantry.

Ever since discovering Alton Brown's simple but super healthy recipe for ventresca tuna salad recently, it's become a staple meal I've made for myself over and over and over. (Never tried it? Google it. You'll love it!) So I'm starting to really be able to distinguish the nuances of different types of tuna. I have made this salad with cheap skipjack tuna in water (Trader Joe's version of light chunk), albacore tuna in oil (also from TJ), Ortiz Bonito Del Norte White Tuna In Olive Oil purchased on Amazon, and finally the Tonnino Ventresca in olive oil. Albacore tuna - driest of the bunch. I've actually never been a fan of canned albacore due to this reason and have always preferred light chunk. (Alton Brown does have another tuna recipe that uses albacore and it is good for that one.) Skipjack (light chunk) - it doesn't have the chunky texture as the other tunas, but it's the cheapest and also has the least amount of mercury since skipjack tuna is considerably smaller than the tunas used for albacore and I imagine the other types. Since I eat tuna salad so often, I do have to watch out for mercury content so skipjack is usually my go-to tuna for this recipe. Since it is packed in water rather than oil, I just drain the water and then pour a whole ton of high grade EVOO into the can and mix it in the with the tuna, letting it sit for a few minutes to soak through. This makes a very big difference in flavor and moisture. Since skipjack is also the cheapest tuna, it's a win-win. Ortiz white tuna - this isn't labeled ventresca, so I'm assuming it's not since Ortiz does have another version of tuna that is labeled as such. But it's still a very expensive tuna and my first foray into high-end canned tuna. VERY GOOD! My boyfriend took one bite of his salad containing this tuna and his first words were, "This is good tuna!" Now, is it so much better than cheap store-bought tuna to be worth the price? That's subjective. I will say it is noticeably better in flavor than albacore tuna. Maybe around a 40% improvement. For me, it's something I would be willing to pay for once in a while. Tonnino ventresca tuna - I just had a salad with this tuna and found it disappointing after hearing all the raves about ventresca tuna. Had I not known it was ventresca, I think I would have just assumed I was eating regular albacore, except the chunks were larger, more moist, and saltier. I think it's over-salted. Not too salty but more salty than a good quality tuna needs to be. There wasn't much more flavor to me than salt and the usual tuna flavor you'd expect. If the Ortiz was a 40% improvement over regular canned albacore, the Tonnino is less than 10% and definitely not worth the price to me. The bulk package was cheaper than the Ortiz, but if I'm going to spend the extra money for high-end "canned" tuna, then I'd rather go all out and buy the Ortiz next time instead of this one. I noticed the Ortiz is from Spain, which is where Alton Brown said most ventresca tuna originates from. I couldn't find any info on where the Tonnino is from on their website, but the jar says it was canned in Puerto Rico.