The Red Tuna Ventresca is made up of very precious and very delicate fillets, preserved in olive oil. Its name derives from its origin, as it is obtained from the most noble part of bluefin tuna: that of the belly.

We are talking about a very particular and difficult to find cut, precisely because it can be obtained from a small portion of the Bluefin Tuna. We use the best techniques to ensure that the cut takes place in the best way, fundamental for obtaining the highest quality meat. The special taste of Ventresca di Rosso Tuna and its particular softness derive from the abundance of lipids present inside the meat, rich in Omega 3 and with numerous nutritional properties.