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

In stock

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Ingredients: light tuna (yellowfin (Thunnus albacares)), olive oil and salt.


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