Ventrèche de Thon à l'huile d'olive 112g
Ventresca, the belly cut of albacore tuna, preserved in olive oil by the Zallo cannery in Bermeo, in the Spanish Basque Country. The flesh is richer and more tender than the loin. Serve it as it is, on a tomato salad or with roasted peppers.
Price per kg |
79,39 € |
Description
Ventresca is the belly cut of the tuna, taken along the underside. It is the fattiest cut of the fish, which gives tender flesh that falls into flakes, unlike the firmer loin. This one is albacore, or white tuna (Thunnus alalunga), the "bonito del norte" of Spain, canned with olive oil and salt by Conservas Zallo, a company founded in Bermeo in 1926 according to the box, on the coast of Biscay.
The recipe has three ingredients and fish makes up 65% of the contents. The 110 g can gives 72 g of drained belly, enough for a starter for two. Serve it at room temperature, just drained, with a salad of ripe tomatoes and sweet onion, roasted peppers, warm potatoes or hard-boiled eggs, in the style of a salade niçoise. On a pintxo of toasted bread with a mild pepper or an anchovy, it makes a Basque-style aperitif. A few flakes also lift a pasta dish with olive oil and lemon.
The best-before date and batch number are printed on the side of the box. Once opened, transfer any leftovers to a closed container and keep them in the fridge. Also on the shelves of our shop, 58 rue Tiquetonne, Paris.
Characteristics
- Weight: 0.110 kg
- Ingredients: WHITE TUNA (Fish) (65%), olive oil and salt.
- Allergens: Fish (white tuna).
-
Nutritional values:
Energy (kJ): 1058
Energy (kcal): 249
Total fat (g): 16
Saturated fat (g): 2.7
Total carbohydrates (g): 0
Sugars (g): 0
Protein (g): 25
Salt (g): 1.1 - Legal name: White tuna belly in olive oil
- Best before date: Best before: see the side of the box.
Nos derniers contenus
Découvrez les nouveautés dans notre entreprise !