This tuna is a real delight for the palate and is obtained by processing the finest and softest part of the “Bluefin” variety tuna from the Mediterranean Sea. The “ventresca” meat surrounds the abdominal cavity of the fish and has a higher lipid content, thus making it particularly tender and tasty. The tuna belly is the most valuable part of the fish since only a very small quantity of finished product can be extracted from each catch. Its “hand craftsmanship” is rigorously Italian.
The pink, compact, and tasty meat of this fish is soft and may be enjoyed alone, as an appetizer, or in rich veggie salads.