Silky Spanish ventresca, brightened with yuzu‑koshō edge
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FISH VARIETY: Light tuna belly (ventresca) fillets (Thunnus spp.)
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PREPARATION: Tuna belly fillets preserved in organic extra-virgin olive oil, elevated with yuzu peel, green pepper, and sea salt
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TEXTURE: Silky, tender, buttery, with that signature marbled ventresca mouthfeel
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FLAVOR PROFILE: Rich, savory, fatty tuna notes balanced by bright citrusy acidity and a subtle, warming kick from yuzu‑koshō
PAIRINGS:
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Drinks: Dry sake, mineral-forward whites like Albariño or Assyrtiko, or citrus-driven gin cocktails
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Accents: Cold soba noodles, sesame-dressed greens, citrus-dressed slaws
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Accoutrements: Sushi rice, nori sheets, or pickled daikon for layering texture and flavor contrast
SERVING SUGGESTIONS:
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Straight from the tin—serve atop rice, cucumber or avocado slices
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Use as the highlight on sushi-style rice blocks (Battera) for a luxe, minimalist bite
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Drizzle the rich olive oil over roasted vegetables, grain bowls, or even a crisp salad
INGREDIENTS: Light tuna belly fillets, organic extra‑virgin olive oil, yuzu peel, green pepper, sea salt
CAUGHT IN: Eastern Atlantic (Spain)
NET WEIGHT: 4 oz
