Bluefin Tuna Ventresca in Olive Oil Tre Torri – Sicily
Ventresca di Tonno Rosso is the belly of the fish – known in Japan as toro. The fattiest cut, it has a creamy velvety texture, and very little in common with ordinary canned tuna, with its dry, chalky texture and bland taste. The exquisite Mediterranean Bluefin Tuna, or Tonno Rosso is full of fresh flavor and and can be enjoyed right out of the can with a squeeze of lemon and a few drops of balsamic. Mix it with cooked beans, asparagus, boiled potatoes, roasted red tomatoes, and sweet onions for a delicious and healthy Mediterranean feast. Based in Erice, Conservificio Tre Torri continues to prepare tuna with artisanal methods generations old. These Mediterranean Bluefin Tuna are never frozen and he entire production is done by hand; when the tuna arrives. It is butchered, and the cuts are selected and separated for ventresca, tarantello, and trancio. It is boiled in small batches, cooled, and canned using local Sicilian olive oil and sea salt from Trapani. Uncontrolled fishing has wreaked havoc on the tuna population, and Gustiamo is proud to support a small producer who continues to use tuna fished sustainably, with the traditional net and hook methods. Tre Torri produces a very small quantity of canned tuna – about 88,000 pounds a year – which is the amount some industrial plants process in one day. Producing this way is very expensive, and the price of Tre Torri una reflects the real cost of this Mediterranean delicacy. This is a Bluefin Tuna you can truly feel good about enjoying.
- Fished by local fisherman off of Sicily
- Most prized Mediterranean Bluefin Tuna species
- Richest meat cut from the tuna belly
- Bluefin Tuna belly, a creamy and rich texture, incredibly tender
- A tin of 300 gr – 10.5 oz