Ingredients: Yellowfin tuna (Thunnus albacares), olive oil, salt.
You should really try a ventresca of yellowfin and a ventresca of Bonito del Norte side by side, because I can explain the differences until I’m blue in the face and it’s still going to take you tasting them to know. A great example: I can describe the differences between a head of iceberg lettuce and a head of green cabbage to you and after ten thousand words you probably couldn’t pick one over the other in a market. But if I put one of each into your hands you’ll never confuse them.
PIctured with its oil, lemon juice, and cracked pepper.