Prized yellowfin tuna belly, or ventresca, preserved in olive oil to highlight its delicate texture, rich flavor, and buttery finish. A luxurious cut and one of the great classics of Spanish conservas.
- The most prized cut of the tuna — silky, rich, and tender
- Ingredients: Yellowfin tuna (Thunnus albacares), olive oil and salt
- Net weight: 110 g (3.88 oz)
- Serve straight from the tin with bread and lemon, or over a salad
- From Galicia, Spain.
