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.™
