Ventresca, or belly, has long been considered the most desirable and valuable part of the tuna. Removed and processed separately from the rest of the fish it is cooked very gently to retain its texture and flavour. 110g.
It comes in long tender flakes whose high fat content give it a deliciously melting texture and mild but rich flavour.
Energy: 935 kJ / 223.8 kCal, Protein: 24g, Carbohydrate: 0g, of which sugars: 0g, Fat: 14.2g, of which saturates: 2.5g, Salt: 2.4g.
Yellowfin tuna (Thunnus albacares) (fish), olive oil and sea salt. .