Tuna ventresca in olive oil GR. 200

Yellowfin tuna belly in a jar.
The ventresca is the most valuable part of the tuna, which is packaged for preservation in olive oil and highly appreciated by the Japanese.
Tuna ventresca is obtained from the fattest part of the tuna, the one that surrounds the abdominal cavity: the muscle bundles are interwoven with fat which make the meat softer and tastier.