The ventresca or tuna belly is the juicy, silken-textured and most prized part of the tuna. Angelachu works with a limited catch of fresh white tuna, caught in season when it swims close to the Cantabrian coast and is at its best.
The albacore tuna is prepared with the utmost care by hand so that it retains its delicate flavour. The flakes of the ventresca can be easily separated, making it ideal for dishes where presentation is a consideration. The olive oil it is packed in is mild so that the rich flavour of the ventresca can be savoured fully.
