TUNA BELLY IN OLIVE OIL big tin

The belly is the most prized part of tuna.
Appreciated by connoisseurs for the velvety texture of its meat and the intense and unique flavor. It has a very low yield, only one percent of the whole tuna. The process of separation of the belly tuna must be made before cooking thanks to a patient and careful handwork in order to keep intact its characteristic lamellar sheets form. And ‘ideal to be served and eaten without put it in any recipe, at most a few drops of lemon or prized vinegar.