Tuna Fillets in Mediterranean Ratatouille, Olasagasti, Spain
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
Tuna Fillets in Mediterranean Ratatouille, Olasagasti, Spain
Basque traditions meet Sicilian influence in this richly flavored conserva from Olasagasti. Firm tuna fillets from the Cantabrian Sea are stewed in a bright and savory ratatouille-style mix of tomato, eggplant, black olives, and capers. Sweet, acidic, and briny—this is a complete dish in a tin.
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PRODUCER: Olasagasti
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ORIGIN: Basque Country, Spain
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FISH VARIETY: Tuna (species not specified)
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PREPARATION: Hand-packed tuna fillets preserved in a Mediterranean-style ratatouille of vegetables, wine, and vinegar
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TEXTURE: Meaty and structured with soft, stewed vegetables
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FLAVOR PROFILE:
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Aromas: Roasted tomato, olive brine, vinegar
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Palate: Sweet and tangy with vegetal depth and clean tuna richness
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Finish: Long and layered with balanced acidity
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PAIRINGS:
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Red vermouth, chilled Lambrusco, or southern French rosé
-
Gose or saison-style beer
-
Fennel, arugula, or herb-marinated beans
-
-
SERVING SUGGESTIONS:
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Serve over grilled sourdough with a fried egg
-
Fold into couscous or rice bowls with preserved lemon
-
Pair with grilled vegetables and soft cheese
-
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INGREDIENTS: Tuna (30%), eggplant, tomato, onion, olive oil, sunflower oil, black olives, Modena vinegar, capers, sugar, white wine, salt
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CAUGHT IN: Cantabrian Sea
Rustic, rich, and deeply Mediterranean—this is tuna fillet with real personality.
Tuna Fillets in Mediterranean Ratatouille, Olasagasti, Spain
Basque traditions meet Sicilian influence in this richly flavored conserva from Olasagasti. Firm tuna fillets from the Cantabrian Sea are stewed in a bright and savory ratatouille-style mix of tomato, eggplant, black olives, and capers. Sweet, acidic, and briny—this is a complete dish in a tin.
-
PRODUCER: Olasagasti
-
ORIGIN: Basque Country, Spain
-
FISH VARIETY: Tuna (species not specified)
-
PREPARATION: Hand-packed tuna fillets preserved in a Mediterranean-style ratatouille of vegetables, wine, and vinegar
-
TEXTURE: Meaty and structured with soft, stewed vegetables
-
FLAVOR PROFILE:
-
Aromas: Roasted tomato, olive brine, vinegar
-
Palate: Sweet and tangy with vegetal depth and clean tuna richness
-
Finish: Long and layered with balanced acidity
-
-
PAIRINGS:
-
Red vermouth, chilled Lambrusco, or southern French rosé
-
Gose or saison-style beer
-
Fennel, arugula, or herb-marinated beans
-
-
SERVING SUGGESTIONS:
-
Serve over grilled sourdough with a fried egg
-
Fold into couscous or rice bowls with preserved lemon
-
Pair with grilled vegetables and soft cheese
-
-
INGREDIENTS: Tuna (30%), eggplant, tomato, onion, olive oil, sunflower oil, black olives, Modena vinegar, capers, sugar, white wine, salt
-
CAUGHT IN: Cantabrian Sea
Rustic, rich, and deeply Mediterranean—this is tuna fillet with real personality.
Tuna Fillets in Mediterranean Ratatouille, Olasagasti, Spain
Basque traditions meet Sicilian influence in this richly flavored conserva from Olasagasti. Firm tuna fillets from the Cantabrian Sea are stewed in a bright and savory ratatouille-style mix of tomato, eggplant, black olives, and capers. Sweet, acidic, and briny—this is a complete dish in a tin.
-
PRODUCER: Olasagasti
-
ORIGIN: Basque Country, Spain
-
FISH VARIETY: Tuna (species not specified)
-
PREPARATION: Hand-packed tuna fillets preserved in a Mediterranean-style ratatouille of vegetables, wine, and vinegar
-
TEXTURE: Meaty and structured with soft, stewed vegetables
-
FLAVOR PROFILE:
-
Aromas: Roasted tomato, olive brine, vinegar
-
Palate: Sweet and tangy with vegetal depth and clean tuna richness
-
Finish: Long and layered with balanced acidity
-
-
PAIRINGS:
-
Red vermouth, chilled Lambrusco, or southern French rosé
-
Gose or saison-style beer
-
Fennel, arugula, or herb-marinated beans
-
-
SERVING SUGGESTIONS:
-
Serve over grilled sourdough with a fried egg
-
Fold into couscous or rice bowls with preserved lemon
-
Pair with grilled vegetables and soft cheese
-
-
INGREDIENTS: Tuna (30%), eggplant, tomato, onion, olive oil, sunflower oil, black olives, Modena vinegar, capers, sugar, white wine, salt
-
CAUGHT IN: Cantabrian Sea
Rustic, rich, and deeply Mediterranean—this is tuna fillet with real personality.
Tuna Fillets in Mediterranean Ratatouille, Olasagasti, Spain
Basque traditions meet Sicilian influence in this richly flavored conserva from Olasagasti. Firm tuna fillets from the Cantabrian Sea are stewed in a bright and savory ratatouille-style mix of tomato, eggplant, black olives, and capers. Sweet, acidic, and briny—this is a complete dish in a tin.
-
PRODUCER: Olasagasti
-
ORIGIN: Basque Country, Spain
-
FISH VARIETY: Tuna (species not specified)
-
PREPARATION: Hand-packed tuna fillets preserved in a Mediterranean-style ratatouille of vegetables, wine, and vinegar
-
TEXTURE: Meaty and structured with soft, stewed vegetables
-
FLAVOR PROFILE:
-
Aromas: Roasted tomato, olive brine, vinegar
-
Palate: Sweet and tangy with vegetal depth and clean tuna richness
-
Finish: Long and layered with balanced acidity
-
-
PAIRINGS:
-
Red vermouth, chilled Lambrusco, or southern French rosé
-
Gose or saison-style beer
-
Fennel, arugula, or herb-marinated beans
-
-
SERVING SUGGESTIONS:
-
Serve over grilled sourdough with a fried egg
-
Fold into couscous or rice bowls with preserved lemon
-
Pair with grilled vegetables and soft cheese
-
-
INGREDIENTS: Tuna (30%), eggplant, tomato, onion, olive oil, sunflower oil, black olives, Modena vinegar, capers, sugar, white wine, salt
-
CAUGHT IN: Cantabrian Sea
Rustic, rich, and deeply Mediterranean—this is tuna fillet with real personality.