Founder Edition · The Hero · OU certification pursued
Bluefin × Tartufo.
Solid red bluefin tuna — the industry's highest grade, whole-piece pack, distinct from flaked, chunk, or grated — paired with Alba white truffle. ICCAT-quota Mediterranean catch, in French glass.
OriginMediterranean
PackSolid · whole-piece
Format250g · French glass
Reserve from$58
— Bluefin · Mediterranean · ICCAT
In motion
The Bluefin × Tartufo jar.
Pre-launch motion study. Final jar specs locked at 250 g, extra-flint glass, OU certification pursued, sashimi-grade Bluefin loin only.
The fish
Eight reasons it's in our jar.
We don't blend. We don't filler. We source one cut, from one fishery, by one method. Here's why this fish is in the line.
One of the most prized tunas in Japanese sashimi tradition — graded by fat marbling, color, and snap.
Omega-3 EPA + DHA: ~1.5g per 100g — EPA and DHA contribute to normal heart function (EU-authorised claim).
Lean protein density: 24g per 100g — muscle fuel without saturated-fat penalty.
High in selenium — selenium contributes to normal thyroid and immune function (EU-authorised claim).
Vitamin B12: ~90% of daily intake per serving — nervous system + red blood cell synthesis.
Vitamin D: 5–10% RDA — bone density and mood regulation.
Sourced only from ICCAT-quota Mediterranean ranches with strict catch-and-pen management.
Glass-jarred to preserve color, texture, and natural mouthfeel — never tin-tinged.
Specifications
Species
Thunnus thynnus (Atlantic Bluefin)
Pack
Solid — whole-piece premium, the industry's highest grade
Origin
Mediterranean · ICCAT-quota controlled fishery
Method
Slow-cured in select EVOO, 0.08g Alba truffle, glass-jarred
Format
250g French clear-glass jar
Kosher
OU certification pursued
Sigilium
Founder Edition: serial in wax, signed on Algorand
Shelf life
24 months sealed · 7 days opened
Mercury
Tested per lot, EPA-grade tracking
Configure
Choose your edition.
One fish. One preparation. Two editions — the standard catalogue jar, and the Founder Edition, signed and committed to the chain.
Mediterranean Bluefin · The vessel, the cure, the table
The source
Atlantic bluefin (Thunnus thynnus), Mediterranean spring migration. We buy whole fish at auction from a single licensed Spanish almadraba — the 3,000-year-old trap-net fishery off Cádiz that quota-fishes a fraction of what trawlers take. Each fish is identified by tag number on the certificate inside the lid.
The cure
Two cuts. The Tartufo is sashimi-grade akami, slow-cured in cold-pressed Picual extra-virgin olive oil with 0.08 g of fresh white Alba truffle (Tuber magnatum) shaved into each jar at packing. The classic Bluefin in EVOO is the same akami without the truffle — the truffle is the variation, not the apology.
At the table
— Toasted Pugliese sourdough, a drizzle of the jar's olive oil, fleur de sel from Camargue.
— Cold-extracted tomato water, basil, the bluefin flaked over.
— Robiola di Roccaverano on a wafer, the truffle variant on top, a half-glass of 2017 Etna Bianco.
House standards
·Skinless and boneless. Always.
·OU certification pursued, certified per jar.
·Glass — never tin. The truth of the cure should be visible.
·Signed on Algorand: every jar has an ASA you can verify yourself.
Questions
Is the bluefin actually sustainable?
Yes. ICCAT raised the Eastern Atlantic bluefin quota by 19.3% for 2026-28 on the strength of three decades of recovery. We source from a quota-controlled almadraba — not from longline or purse-seine trawlers.
Why 0.08 grams of truffle and not more?
Because more would mask the tuna. The truffle in Bluefin × Tartufo is a single garnish, not a paste. We weighed every dosage in the test kitchen against the cure profile of the akami.
Can I cook this?
Don't. The fish is fully cured. Treat the jar like sashimi: open, drain off the oil for another use, serve cold. Heat destroys the texture you paid for.
Does it have to be eaten right away?
Sealed in glass at refrigerator temperature, the Founder Edition jars carry a 24-month shelf life from pack date. Once opened, finish within 48 hours.
