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.
![Ventresca tuna belly meat](https://www.tapas-shop.com/img/cms/LaChanca/ronqueo.jpg)
The ventresca (no. 7) is the belly area located between the parts of the tuna called parpatana and tarantelo.
|
Recipe ideas
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.
![tuna ventreca recipe](https://www.tapas-shop.com/img/cms/LaChanca/ventreche.jpg)
Storage indications
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
Recyclable packaging.
Read moreShow less