Smoked ventresca | Yellowfin
Yellowfin tuna belly from Don Reinaldo, a cannery on the Galician Rías in the fishing town of Ribeira. The ventresca is the delicately flavoured prime cut of the tuna. Add to a green salad with sliced tomatoes and olives, or serve with a side of fluffy rice and parsley.
Origin: Spain (Galicia)