The ventresca fillets are cleaned, prepared, cut and jarred by hand
As the first canners in Barbate did, this melt-in-the-mouth meat is bathed in olive oil; its flavour and nutrients are perfectly preserved and it even improves with time.
The ventresca (no. 7) is the belly area located between the parts of the tuna called parpatana and tarantelo.
As a starter, present the La Chanca tuna belly with a mango vinaigrette and some cooked prawns.
This piece of tuna can also be served as a hot dish with sautéed mushrooms, for example.
Keep the jar out of direct sunlight. Once opened, it must be kept refrigerated and consumed within 4 to 5 days. It’s better to always cover the tuna meat with olive oil.
Ingredients: tuna (Thunnus Albacares), olive oil and sea salt. No preservatives