Yellowfin Tuna Belly in Olive Oil

Ventresca, the tuna's belly, is its richest and most tender cut. Conservas Zallo selects yellowfin tuna bellies and hand-packs them in Bermeo using the same care given to their prized Bonito del Norte.

Covered simply in olive oil, each loin is soft, buttery and full of flavour, more delicate than a standard tuna fillet. Best served simply, on warm toast or atop a salad, to let the fish lead.