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Two fresh tuna ventresca steaks from yellowfin tuna

Tuna ventresca steaks

From £12.40

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  • 664219

Think wagyu. The belly or ventresca flesh of the tuna is richly marbled with fat, endowing it with a taste beyond divine. The Japanese call this cut of tuna ’toro’, which means ’melting’. They recognise three or four different grades of tuna, representing the precise fat content (see here). We haven’t got to that level of sophistication yet, but we’re working at it. The belly flesh is naturally thin and cooks in a trice. This cut of tuna is of course also excellent for sashimi.




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