Tender albacore tuna belly, also known as ventresca, with a delicate flavour and silky, buttery texture. Wild-caught in the Bay of Biscay using traditional pole-and-line methods, the tuna is hand-filleted, slow-poached and hand-packed in Spanish olive oil.
One 4 oz tin. Ready to enjoy with a baguette or crackers, on tomato toast, in salads, or tossed with pasta, lemon and capers.
