We considered recommending some kind of tiny niçoise tuna belly salad for this exquisite product, but then thought better of it, deciding nothing needs to be added to this rapturously delicate tuna belly. When you open the can, you will immediately notice how much care is taken by the good people at Espinaler.

This white albacore tuna is line-caught during the summer when it returns to the Cantabrian Sea in the north of Spain. With respect to the ecosystem and the species, they are only allowed to be caught individually with rod and reel.

The fatty belly meat is so tender and delicate, you’ll worry a little about sticking a fork into the can. Taste a tiny flake of it alone before preparing the recipe. You’ll barely need to chew, and we hope you don’t. Just swish it slowly until it dissolves.

That soft, silky texture is the reason we thought simplicity was key for this preparation. We discovered that it goes well with marinated vegetables, and so a simple composition of tuna belly atop a bed of Chicago giardiniera was all that was needed to liven up a plate of flatbread. The best part? You can get giardiniera by the jar almost anywhere.

Serves 2-4

Ingredients

Technique

Make a layer of giardiniera on a plate, roughly in the shape of the tuna belly can.

Carefully layer sections of tuna belly on the giardiniera. Pour olive oil from the can over the plate.

Garnish with parsley, lemon juice, and pepper. Serve with small shards of flatbread or crackers.