Ramon Pena Yellowin Tuna

Buttery, bouncy, and all around beautiful, ventresca is a tin that must be seen and tasted to be understood.

The striations of fat in the tuna’s rich belly melt in the can, causing the moistest, most delicate tuna you’ve ever tried to fall apart just from looking at it. Carefully remove the pieces with tweezers or a sardine fork and make bites on crackers or toast with tiny dollop of tomato jam or dot of bright and spicy yuzu kosho.

TASTING: unctuous, umami, rich

PAIRING: gruner, piquillo peppers, salt and vinegar potato chips

INGREDIENTS: Albacore Tuna Belly, Olive Oil, Salt

CAUGHT IN: Iberian Peninsula