The ventresca or tuna belly is the silken textured, prime cut of the tuna. Carefully prepared by hand at Olasagasti, an artisanal cannery based in the Basque Country. Slightly firmer in texture than white tuna belly, Olasagasti's yellowfin ventresca pairs well with slices of ripe tomato drizzled with olive oil, or on toast with butter and black pepper.
