Ventresca – the best tuna cut.
Preserved in olive oil.
Serve as part of a delicious salad.
The smoothest, tastiest cuts of tuna from the belly part of the yellowfin tuna fish. This is the type of tuna commonly found in high-quality salads in Spanish restaurants. To recreate your own at home, just serve with some lettuce, cut up tomato, drizzle over olive oil and finish with coarse salt.
3 in stock