El Capricho Ventresca de Atun Yellowfin in Extra Virgin Olive Oil

Reviews

1. 

   Alfredo (verified owner) – February 5, 2025

   Presentation: 4.5/5. The ventresca is cut in strips that are arranged nicely within the tin. They’re not tightly packed so they do have some room to shift. The tin itself is filled with plenty of olive oil. Not giving it a 5 because it’s not the absolute most stunning tin I’ve ever seen but this would definitely look nice on an appetizer or snack spread.

   Texture: 4.8/5. I mean, WOW. If you’ve ever had toro (chu toro or o toro) at a good sushi restaurant, this tin is that but cooked + tin. This tinned version is so different but in a nice way. It begins with the firmness you’d expect from a good canned tuna but as soon as you start biting into it… it kinda flakes and melts in your mouth. There’s an unctuous rich mouthfeel that you also get from A5 wagyu beef or Iberico pork. This is truly decadent. I have had ever so slightly better ventresca tins texture-wise for my taste (Don Bocarte) but at this level it’s a matter of preference.

   Flavor: 5/5. This is the best tasting tin of tuna I’ve ever had. The olive oil is phenomenal quality and chosen to complement the tuna rather than overpower it (as you might get from a spicy arbequina). Remember, ventresca is never salted in the tin. You must add salt. I recommend a good flaky finishing salt (eg; fleur de sel).

   Overall: 4.8. This is one of the best tins of fish I’ve ever had and neck and neck with my other favorite ventresca from Don Bocarte. If you’ve never had ventresca you’re missing out. $27 (at the time of this review) might seem steep for a tin; however, this is a delicacy on par with the finest wagyu beef. I recommend it straight from the tin with nothing more than flaky salt. Then use the oil to dip some artisan sourdough bread.