What is tuna belly?
Tuna belly comes from the ventral part of the fish. It is prized for its delicate fat, which gives it a tender texture on the palate and makes it one of the most sought-after cuts of tuna.
Tuna belly comes from bluefin, albacore or yellowfin tuna. It can be eaten cooked, raw or preserved in oil.
Choosing your tuna belly
When choosing your tuna belly, albacore is the species to favour.
Maison DEHESA has specially selected a canner based in the province of Biscay, in the Spanish Basque Country. Of Italian origin, this family of artisan canners draws on the Italian, Spanish and French craft traditions practised around the Mediterranean since antiquity, to offer a unique result. The meltingly tender texture and the delicate fat are set off by beautifully pink slices.
To honour its tenderness, the family created a rare tin, made from the heart of the belly alone. The Rolls-Royce of tinned tuna belly!
Discover our tuna belly right here.
Enjoying your tuna belly
Nothing could be simpler than enjoying tuna belly at home. In a salad, it pairs perfectly with potato, or with rice in a classic rice salad. It can also be taken further: confit in oil with various spices, or made into a sauce vierge or a mayonnaise, for example.