Tuna Belly

The smallest specimens of yellowfin tuna are selected on the deck of tuna boats. There, the lower part of the loins, the belly, is separated, which will be destined for Punta Saleira.

The yellowfin tuna belly is used to obtain the flakes that are canned by hand, with a little salt and good olive oil.

Time then rounds out the flavor and gives meaning to a meticulous traditional cuisine.

Pieces of tuna belly in olive oil

The belly is one of the most prized parts of the tuna. From its prized loins, we extract tasty, unsliced ​​pieces that are then tossed in olive oil. Chopped belly is a simple way to enjoy this juicy blue fish.

Tuna Belly in olive oil

The belly is one of the most prized parts of the tuna. The flavorful slices of this blue fish’s loins are canned by hand and bathed in olive oil. Rest and time do the rest. A tasty delicacy, to be enjoyed alone or accompanied by tomato, pepper, or salad.

Tuna belly in olive oil “Extrafine”

The belly is one of the most prized parts of the tuna. The flavorful slices of this blue fish’s loins are canned by hand and bathed in olive oil. Rest and time do the rest. A tasty delicacy, to be enjoyed alone or accompanied by tomato, pepper, or salad.