Ortiz all the fuss about?

I mentioned Ortiz Tuna in a blog post last week, which lead me to write this post solely dedicated to a fabulous product. We've been selling Ortiz Yelowfin Tuna and Bonito Tuna since we opened our shop in Eton in 2007. It sits on the shelf and generally attracts one of two comments from customers. Either something like "Wow, you've got Ortiz, I love it" after which the customer buys multiple tins (its not easy to find and lasts for years in the tin) or "[gasp] Five pounds for a tin of tuna!". The latter is always from customers who have never tried it. The problem with this tuna is, that once you do try it, other tins of tuna don't really appeal any more. But if you've only ever seen the tuna in its tin (pretty as the tin is), it is very hard to explain what all the fuss is about. So I'll have a go here. But be warned, there is no going back!

Otriz have been catching and canning fish from the Cantabrian Sea for more than 125 years. The company is still family run. They know the best locations and seasons to fish, and choose only the most tender tuna to guarantee the best quality.

They use traditional fishing techniques, which prevents bruising of the fish and are also sustainable, preventing by-catch and damage to the seabed.


Whole fish are filleted and packed by hand. What you'll find inside each tin are chunks of fish, with a firm smooth texture, not at all grey or mushy. The tuna is taken from the belly of the fish and preserved in olive oil, giving it a rich flavour and silky texture.

It is quite delicious eaten as it is or with very minimal preparation. You certainly don't need to smother this fish in mayonnaise.

You can make a simple pasta dish by frying some onions and peppers throwing in some crumbled tuna and freshly cooked pasta.

For a tuna sandwich or to fill a baked potato you don't need butter or mayonnaise, the oil from the fish adds enough moisture.

Whether or not tuna should be included in a salad nicoise seems up for debate. I found an old discussion on the matter in Intelligent Life Magazine in which Simon Hopkinson gives praise to the Ortiz tuna. If you do add tuna to a nicoise salad, it should be Ortiz tuna! It's also delicious in a rice or white bean salad. When fresh green beans are in season I'm going to try Angela Hartnett's Yellow Bean, Fennel and Tuna Salad Recipe.