Ventresca Tuna belly fillets in olive oil 200 gr

Tuna Ventresca in olive oil Drago is a speciality obtained from the ventral muscle bundles of tuna, the most valuable part of the fish. The tuna is selected from among the best yellowfin quality, is cut into slices, washed in running water and cooked in water and salt, so as to maintain its organoleptic qualities intact and avoid the dispersion of proteins that would occur with steam cooking. After cooking, the product is cooled and, manually, it is carefully peeled and the bones removed. The cleaned slices are then cut into fillets and placed inside glass jars, which are then filled with olive oil. Drago ventresca fillets are processed entirely in Sicily.

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