Conservas El Ronqueo
Solomillo de Atún al Vino de Jerez – Tuna Fillet in Sherry Sauce (250 g)
Solomillo in Sherry Sauce — Andalusian Sunday Cooking
Sales unit: Glass, 250 g each
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Sunday cuisine from Andalusia
Solomillo – this is no ordinary piece of tuna, but the fillet, the most tender and finest cut, selected after the Ronqueo (the traditional butchering).
El Ronqueo does not simply preserve these pieces in oil, but beds them in a rich sauce of mushrooms, shrimp, tomato, onion and Jerez sherry.
The result is no longer just a tin – it is a ready-made Sunday dish in a jar. Deep, savory, with the unmistakable note of Jerez wine, which gives every Andalusian festive dish its warmth.
How it tastes best
Heat briefly in a pan and serve on a slice of toasted bread – a tapa that takes any aperitivo to a new level. Or as a main course with white rice, fresh parsley and a green salad. Short pasta (tagliatelle, rigatoni) also absorbs the sauce wonderfully. To this – almost mandatory – a well-chilled glass of dry sherry: a Fino or Manzanilla. Those who prefer white wine should opt for an Albariño from Galicia.
Tradition from Barbate
The El Ronqueo manufactory has been producing tinned goods since 2002 that carry on the cuisine of Barbate. Small, family-run, with fish from the nearest Lonjas. Modern technology in processing – but the product has the final say.
Filling quantity
- Net weight: 250 g
- Drained weight: 150 g
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