Bay of Gold – Tuna Ventresca in Olive Oil

Pacific tuna ventresca is made from the richest, tastiest part of the fish – the belly. A touch of olive oil creates a rich flavor and creamy texture. It is loved for its tender texture and delicate mouthfeel, yet its flavor is anything but subtle. Tuna ventresca is a rare cut.
Ingredients: Yellowfin tuna, water, olive oil, white pepper, garlic powder, lemon powder, and iodized salt
Size: 180 g