Arroyabe Ventresca White Tuna Belly in Olive Oil
Arroyabe Ventresca White Tuna Belly in Olive Oil
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The belly of the fish, which is the best of it. Ventresca is the soft, fatty underside of Bonito del Norte, the white albacore of the Bay of Biscay, and Arroyabe has been laying it by hand into olive oil on the Basque coast since 1898. It flakes into long, silky pieces with almost no effort.
Do not cook it. Lay it on toast with a little lemon, over white beans, or on a plate with olives and flatbread. See the big tin for a crowd. More antipasti.
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