Yellowfin tuna belly in olive oil, to serve as it is as an antipasto or over pasta.
The belly (ventresca) is taken from around the abdominal cavity, where the muscle is marbled with fat. The meat there is more tender and flavourful than in the rest of the tuna.
It is steamed, trimmed by hand and jarred with no preservatives or flavourings. Prepared in Campania.
Its pronounced flavour needs nothing else, on toasted bread, with ripe tomatoes and sweet onion.
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Yellowfin tuna belly in olive oil, to serve as it is as an antipasto or over pasta.
