Tuna belly is made from the belly of the fish. It is known for its delicate fat that gives it a soft texture in the mouth and makes it naturally the best part of the tuna. There are bluefin, albacore and yellowfin tuna bellies. It can be eaten cooked, raw or in oil.

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​Maison DEHESA has specially selected a canner located in the province of Biscay, in the Spanish Basque Country. Of Italian origin, this family of artisan canners uses Italian, Spanish and French know-how, which has been used in the Mediterranean since antiquity, to offer a unique result. The ultra-soft texture and delicate fat are enhanced by beautifully pink slices.