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.
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