The belly of the tuna is the fatty, tender, deliciously good part. It has a high fat content that that perfectly complements the subtlety of its meat. It comes from tuna caught in the height of summer season in the Bay of Biscay.
Probably one of the best ventresca we have ever tasted. Literally melts in your mouth. Delicate, elegant and flavourful. The star at any gourmet table.
INGREDIENTS: Tuna Belly, olive oil and salt