Ventresca de Atún Rojo Armatore en Aceite de Oliva 110g

This is ventresca, the fatty belly cut of bluefin tuna prized above any other part of the fish, hand-selected and gently steamed before it goes into olive oil, which turns almost buttery next to the lean loin most tins use. Let it come to room temperature and spoon it, oil and all, over warm steamed rice, where the richness has room to spread.