Thick layers of moist belly meat, nestled between layers of rendered fat, yellowfin tuna’s ventresca is a deliciously decadent experience you have to see and taste to believe.

Because Yellowfin is a larger species, the flaky layers inside this tin are markedly thicker than that of Bonito del Norte. Because of this, they are that much more succulent and bursting with richness. This is another one we recommend pairing with little more than bread and dash or lemon or your favorite vinegary hot sauce. Make sure you save some crust to dunk or grill in the leftover tin oil which is every bit as nutritious as it is flavorful.

TASTING: firm, fatty, umami

PAIRING: campari spritz, pickled red onion, manchego

INGREDIENTS: Yellowfin Tuna, Olive Oil, Salt

CAUGHT IN: Iberian Peninsula