Ingredients: White tuna (albacore), olive oil, and salt.
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.
Pictured on blanched green beans with tonnato and kale microgreens.