Tuna Belly

Tuna Belly – Ventreche de Thon – by Jean de Luz

The tuna belly, Ventreche de Thon by Jean de Luz, is a rare and extremely delicious specialty! The yellowfin tuna is sustainably fished in small quantities in the Bay of Biscay. An astonishingly mere 4kg of tuna belly comes from a 100-kilo fish. The Ventreche de Thon is the fattiest and most exquisite part of the tuna, particularly tender to the bite.

The extra virgin olive oil used, made from the indigenous Empeltre variety, comes from a small mill south of Pamplona. The salt also originates from Navarre. It is not harvested by the sea, but in the mountains at 700m above sea level. All ingredients were selected with the same approach: local and good.

Enjoy Tuna in Olive Oil – Ventreche de Thon Hot or Cold

This tuna specialty in olive oil can be eaten straight from the jar, cold, with a salad, as tapas with a slice of bread, or even on a sandwich during a picnic. Its long fillet pieces are perfect with crisp salads, delicious tapas, or other cold or warm dishes. Try it in a good soup with spring onions and ramen noodles, or with a tabbouleh with broccoli and cauliflower. Of course, it also tastes great with pink pepper and dill on avocado toast.

The advantage of packaging in a jar: it is resealable and can be kept in the refrigerator for four weeks after the first opening. Additionally, it is plastic-free, and the lids are guaranteed bisphenol and ESBO free.

The Jean de Luz tuna belly in olive oil contains no preservatives, flavor enhancers, colorings, or industrial sugar. The list of ingredients is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on each jar which fisherman caught the tuna. After all, you should know exactly where the fish you eat comes from.

Content 270g – Drained weight 190g