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El Ronqueo produces exceptional tinned tuna from their small cannery in Barbate, Spain—a coastal town where almadraba fishing has defined the culture for centuries.
Working with locally caught bluefin tuna, they maintain traditional preservation techniques while introducing thoughtful innovations in their recipes. Their ventresca en escabeche balances the natural richness of tuna belly with bright acidity, while their ventresca preserved in pork fat creates a distinctive texture that melts perfectly on warm bread. Perhaps most unusual are their piquillo peppers stuffed with tuna roe, where sweet smoky peppers complement the concentrated flavour of the roe.
Each tin showcases Barbate's seafood expertise—preserving both Atlantic bluefin tuna and the culinary knowledge that makes this corner of Cadiz special. These are preserves worth building a meal around, rather than mere ingredients to be hidden away.
Allergens are in bold.
Store in a cool, dry place.
Consume immediately after opening. Eat within 3 days.
Product of Spain
Origin of Tuna Roe: North Atlantic Ocean (ATL).
| Energy | 656.1 kJ / 156.8 kcal |
| Total fat | 7.1 g |
| Saturated fat | 1.5 g |
| Carbohydrates | 1.5 g |
| Sugars | 1.1 g |
| Protein | 22.0 g |
| Salt | 2.3 g |