Ingredients: White Tuna, Olive Oil, Salt
Bonito del Norte Ventresca. Whatever you may think about canned tuna — toss it right out the window. Ventresca is a fillet from the belly of the fish; a highly prized and delicious cut. Don Bocarte uses only Bonito (white-meat tuna) from the Bay of Biscay, a wonderful natural resource in northern Spain, and home to some of the tastiest tuna in the world. They prepare from fresh, raw Bonito tuna (never frozen) by adding just the right amount of salt to deliver a juicy, incredibly tender filet. It’s a pleasant surprise, and a special treat as compared to other dry and often saltier canned tuna.
Pictured with roasted butternut squash, chive creme fraiche, and mixed greens dressed with lemon and olive oil.