tuna-anchovy cream

Tuna and anchovy cream – a Mediterranean spread composition from the Basque Country

A creamy composition of high-quality tuna and anchovies, finely puréed with olive oil. Savoury and aromatic, with the characteristic depth of Olasagasti's Basque canning craft.

Taste and aroma

Full-bodied and savoury: the strong tuna meets the salty, umami-rich anchovies, rounded off by fruity olive oil and a squeeze of lemon. A creamy texture with a long, savoury finish.

How to use

As a spread on crostini, bruschetta, toast and sandwiches. A companion for the apéro board with cornichons, cheese and wine. Seasoning power for pasta, salads and tartare – and the quick base for a classic vitello tonnato.

Important: after opening, keep refrigerated, use within a few days and take out with a clean spoon.

Quick vitello tonnato in 3 steps

1. Stir the tuna and anchovy cream smooth with a little olive oil and lemon juice until a sauce-like consistency forms.
2. Lay out thinly sliced, cold roast veal on a plate.
3. Pour the sauce over it and scatter with capers and a little black pepper.

At a glance

• Creamy tuna and anchovy spread with olive oil
• Savoury and Mediterranean with the depth of Basque canning craft
• Versatile for apéro, pasta, salads and vitello tonnato
• By Olasagasti from the Basque Country, gluten-free according to the ingredient list

Goes well with

For the apéro board our yellowfin tuna in olive oil and the sun-dried tomatoes fit well. Another fish speciality are the tuna pieces with plums. You'll find more fish delicacies and delicatessen in our delicatessen for home collection.

Frequently Asked Questions

What is the cream made of?
Of tuna and anchovies, finely puréed with olive oil, lemon juice and a little milk protein. You'll find the full ingredient and allergen list in the ingredients tab.

Anchovy cream or yellowfin tuna?
The anchovy cream is a ready, creamy spread with a strong umami seasoning, ideal for crostini and vitello tonnato. The yellowfin tuna in olive oil consists of whole fillet pieces and is suited to salads, bowls and pasta. For a spreadable spread choose the cream, for chunky fillets the yellowfin tuna.

What is it best for?
As a spread, dip and seasoning base – especially for vitello tonnato, pasta and apéro boards.

Is it gluten-free?
Yes, according to the ingredient list. However, it contains fish and milk protein.

How do I store it after opening?
Keep refrigerated, use within a few days and take out with a clean spoon.