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Yellowfin Tuna Ventresca Fillets - 6.7 oz jar

Availability: In stock

 

$10.13

Yellowfin Tuna Ventresca Fillets - 6.7 oz jar

Hand packed, wild caught, Yellowfin Tuna Ventresca fillets.

Ventresca fillets are the creme de la creme 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.



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Details

Tonnino Yellowfin Tuna Ventresca Fillets  in Olive Oil

Nutrition Facts

 

Amount/Serving

%DV

Amount/Serving

%DV

Serving Size:

2oz (56g)

Total Fat:

22g

34%

Total Carb:

0g

0%

Servings:

3.5

Sat Fat:

7g

35%

Fiber:

0g

0%

Calories:

250

TransFat:

0g

 

Sugars:

<1g

 

Fat Cal:

200

Cholest:

<5mg

1%

Protein:

12g

 

 

 

Sodium:

360mg

15%

 

 

 

Percent Daily Values (DV) are based on a 2000 Calorie diet

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 12%

Ingredients:

Tuna Fish Ventresca Fillets, Olive Oil, and Salt

FOOD ALLERGY WARNING!

CONTAINS: NONE

Manufactured in a facility that also processes: none.

Origin:

Tonnino Yellowfin Tuna Ventresca Fillets in Olive Oil - Product of Costa Rica

Appetizer and Hors d'oeuvre Recipe...

Tuna Ventrescas with Alioli

Recipe Ingredients:
1 jar Tonnino Tuna Ventrescas
1 bunch white asparagus
1 raw egg
5 tbsp sunflower oil
1 tbsp lime juice
1 pinch salt
1 pinch pepper
1 pinch paprika
1 tsp butter
1 tsp minced garlic
2 tbsp bell peppers
Chives as Garnish

Tonnino Tuna Ventrescas with Alioli

Recipe Instructions:
Clean and boil the asparagus for at least 10 minutes, then saute 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.
Decorate with the asparagus spears and chives.

, Le Cordon-Bleu, Paris

This recipe serves 2
Prep Time: 75 Minutes
Cook Time: 10 Minutes

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