Don Gastronom (La Narval) Yellowfin Tuna Ventresca in Olive Oil

The distinctive long ribs are separated by belly fat, making ventresca the perfect tuna for presentation purposes. Yellowfin has a more meaty flavor and chew than albacore, but we can’t call one better than the other, and highly recommend tasting similar cuts from the different fish side-by-side to better triangulate their individual features.

110g tin