Hand packed, wild caught, Yellowfin Tuna
Ventresca fillets.
Ventresca fillets are the crème de la crème of Tonnino Gourmet
jarred Yellowfin Tuna. Imagine an extremely smooth, soft
strip of tuna hand filleted from a small section of the
underbelly of the tuna fish and then hand packed in its
natural form -- this is Ventresca. This exquisite tuna fillet
is prepared - albeit with great difficulty due to the completely
manual process - in limited quantities by a small number
of renown companies and now done, under the Tonnino line.
Once you try Tonnino Ventresca Yellowfin Tuna, you'll always
be on the lookout for more!
Highest quality Yellowfin tuna Ventresca fillets from the
underbelly of only small sized tuna fish, all natural, no
additives, rich in Omega 3, prepared in olive oil, and hand
packed in glass jars.
This Dolphin Safe Tuna is prepared in a ISO 9001 certified
facility.
1 jar
Tonnino Tuna Ventrescas
1 bunch white asparagus
1 raw egg
5 T sunflower oil
1 T lime juice
1 pinch salt
1 pinch pepper
1 pinch paprika
1 t butter
1 t minced garlic
2 T bell peppers
Chives as Garnish
Serves 2
Chef Jose Lopez, Le Cordon-Bleu, Paris
Clean and boil the asparagus for at least 10 minutes, then sauté in butter, season.
Make the Alioli in a food processor or blender; blend the egg, then add the lime juice, garlic, mustard, salt, pepper, paprika, and bell peppers
(add oil little by little until consistency has been reached).
Refrigerate for 1 hour.
Pour the Alioli into small bowls or shot glasses (as pictured
above) and then add the
Tonnino Tuna Ventrescas on top.
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Gourmet, Specialty, & Fancy Food Store for
the Gourmet Lifestyle.
Food designed for people with an appetite for better living.™
