Conservas de Cambados White Tuna Belly Fillets (Ventresca) in Olive Oil


The Ventresca (belly) is taken from fresh-caught fish from the north coast of Galicia (Puerto de Burela). It is the most tender and juicy part of the tuna due to the high fat content, and its delicate layers are carefully canned by artisans. Olive oil is then added for extra flavor that improves with the passage of time.

111g tin

Pictured on blanched green beans with tonnato and kale microgreens.

In stock

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Ingredients: White tuna (albacore), olive oil, and salt.


  1. Tommy P. (verified owner)

    Insofar as I can tell, all ventresca is good ventresca, and this is no exception. Fantastic firm flesh kept moist and delicious by the olive oil.

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