If you're a sushi fan, perhaps you know "toro" - that incredibly rich, tender slice of tuna belly that only occasionally appears on sushi bar menus. It's special. The Spanish revere it as well - as we all should. Their version is this unbelieveably luxurious, yet delicate canned presentation. Packed in fine Spanish olive oil, the meat is laid horizontally in the can, allowing you to lift each layer separately in sheets, rather than chunks. Smooth, almost creamy, yet flaky and rich, it's incredible. Don't do too much to it - maybe just a squeeze of lemon. Ventresca is really perfect the way it is.

Ingredients: White tuna belly fillet, olive oil. IMPORTED.