Yellowfin Tuna Belly in Olive Oil, Espinaler. pickled white tuna and certainly a great accompaniment

and certainly a great accompaniment to the famous calçots (a variation of spring garlic cooked over tile grills

since the fish does not experience stress

It is an excellent source of protein

This vinegar is made from traditional Mediterranean Moscatel grapes from Catalonia

It is boiled and packed in a typical pickled sauce

Yellowfin Tuna Belly in Olive Oil, Espinaler. pickled white tuna and certainly a great accompanimentThis cut of tuna, also known as ventresca, comes from the underside (belly) of the fish that has a more tender and moist meat. Ingredients: Tuna, olive oil and salt. WARNING PROPOSITION 65. ONLY FOR CALIFORNIA RESIDENTS