Olasagasti Atún Claro Yellowfin Tuna in olive oil. A solid loin of Atlantic tuna, preserved in olive oil – mild, velvety, and made for salads and sandwiches.

Olasagasti Atún Claro Yellowfin Tuna in olive oil features tuna as a compact loin, preserved in olive oil with a touch of salt. The can contains 112 g, 75 g of which is fish. According to Olasagasti, the pieces are sourced from the Atlantic, caught by Basque fisheries.

Atún Claro by Olasagasti is the Spanish name for yellowfin tuna, one of the larger tuna species of warm seas. In Spain, "atún claro" is the go-to tuna for salads, sandwiches, and savory pastries. Its meat is slightly darker than that of the white tuna, which the Spanish call "Bonito del Norte." Olasagasti packs it as a "tronco," meaning a compact loin that fills the tin. When opened, it sits in the oil, and you can break it into as large or small flakes as you need with a fork. There are only three ingredients on the label: tuna, olive oil, and salt.

Taste

Olasagasti describes the taste as delicate and the texture as velvety. That hits the mark. The tuna is mild and clean in flavor; the olive oil makes it succulent and well-rounded. The loin is firm enough for nice flakes yet still falls apart easily on the tongue.

The salt is subtle, letting the fish shine. This makes the tin highly versatile: it pairs just as well with bold ingredients like capers, olives, and red onion as it does with egg, potato, and mayonnaise. Those expecting the particularly pale, very tender white tuna would be better served by a Bonito del Norte. Atún claro is slightly heartier and deeper in color.

Uses

Olasagasti highlights three Spanish classics: empanadillas, ensaladilla, and sandwiches. Empanadillas are small pastries filled with tuna, tomato sauce, and chopped egg, baked or fried. Ensaladilla rusa is a potato salad with carrots, peas, mayonnaise, and tuna—a staple of Spanish tapas bars. Both dishes rely on the tuna staying succulent and contributing its flavor.

In a sandwich, the tuna is flaked onto bread, topped with tomato, lettuce, and a dollop of aioli. A green salad with olives, egg, and peppers also becomes a full meal with a tin of Atún claro. You can use the oil from the tin directly for the dressing, adding vinegar, salt, and pepper. When adding the fish to warm pasta, fold it in at the very end so that it remains juicy.

Our tip: For a quick ensaladilla, boil potatoes and carrots, let them cool, and mix with peas, mayonnaise, and the flaked tuna. Top with a few strips of roasted pepper.

Origin

This tin comes from Conservas Olasagasti in Markina-Xemein in Bizkaia, inland from the Basque coast. The company has its roots in the late 19th century and has been in business for over a hundred years. According to Olasagasti, the yellowfin tuna is caught on the high seas, carefully selected, and processed using traditional methods. For this tin, the manufacturer sources the best loins from the Atlantic, caught by Basque fisheries.

In the factory, experienced staff clean, steam, and pack the fish piece by piece by hand. According to Olasagasti, no preservatives or artificial colors are added. The manufacturer states that the tin has a shelf life of six years at room temperature. Allergen information: Contains fish.

For whom?

This tin is for anyone who uses tuna in their daily cooking and values high-quality raw materials. It belongs in the pantry right next to pasta, potatoes, and eggs. It is a single serving for one person or the primary protein for a salad for two. Those who want to try white tuna should go for the Bonito del Norte in olive oil. It is also available with vinegar instead of just oil as Bonito del Norte in escabeche. You can find all the preserved goods from Markina on our Olasagasti page. This small tin is not suitable as a main course for a larger group—there simply isn't enough in it.

Yellowfin tuna loin in olive oil – the Basque fish preserve for ensaladilla, empanadillas, and quick sandwiches.