A rectangular box with light orange lettering and an image of a tuna, with Zallo written in white beneath it
An open tin of thinly sliced ventresca tuna belly in olive oil on a narrow chopping board.

Ventresca tuna | Bonito del Norte

£14.95

Ventresca (the tuna belly) is the most luxurious cut of the fish. Silken and delicately textured, the ventresca melts in the mouth. Zallo tuna is caught pole-and-line and to quota in the Bay of Biscay. The belly is a cut that is full of flavour, so you do not need to do a lot with it. Try it on bread with slices of ripe tomato and a drizzle of olive oil. 

Energy, 1058 kJ / 249 kcal
Fat, 16g
- of which: Saturates, 2.7g
Carbohydrates, 0g
- of which: Sugars, 0g
Proteins, 25g
Salt, 0.12g

Ingredients: white tuna (fish) (72%), olive oil and salt

Weight: 112g

Pole & line, 1

Origin: Spain (Basque Country)