Ever since tuna has been fished, ventresca has always been much sought-after and considered the most tender, fragrant and delicious part of the whole fish. Today this excellent food is prepared - albeit with great difficulty due to the completely manual process - in limited quantities by a small number of renown Spanish companies which still strongly believe in very high quality products. This product, in fact, is still manually cut from the ventral area of Yellowfin tuna of adequate size. Once perfectly cleaned - always by hand - it is filleted and canned, as no machine would be capable of leaving intact such a delicate and tender part. The addition of the best olive oil results, after the usual sterilisation, in a matchless delicacy. One of the few remaining food legends goes on... Our ventresca Recipes