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The belly meat of a white Tuna is the most tender, delicate cut of all.
At Casa Santoña, they take great care, no automatic cutters or packing machines: artisan preserves and workers with extensive professional experience. They carefully hand pick and clean every piece and place them in the can so you can enjoy the best quality ventresca.
We suggest serving as a tapas dish or in a crusty bread slice.
Cantabrian coast, Spain.
120g
Tuna belly, olive oil and salt.
Keep in a cool, dark and dry place. Once open keep refrigerated and consume within 5 days.
The belly meat of a white Tuna is the most tender, delicate cut of all.
At Casa Santoña, they take great care, no automatic cutters or packing machines: artisan preserves and workers with extensive professional experience. They carefully hand pick and clean every piece and place them in the can so you can enjoy the best quality ventresca.
We suggest serving as a tapas dish or in a crusty bread slice.
Cantabrian coast, Spain.
120g
Tuna belly, olive oil and salt.
Keep in a cool, dark and dry place. Once open keep refrigerated and consume within 5 days.
