Scandia, Coam Yellow-fin tuna belly. From the ventral part of the Yellow-fin Tuna is obtained the precious "Ventresca", the softest and sweetest part of it, and the high oil content makes it very appreciated by gourmets. The short steam cooking, which preserves the nutritional properties intact while enhancing the organoleptic qualities, and the manual packaging in precious olive oil make this product a gastronomic refinement. It is healthy, nutritious, and prevents cardiovascular diseases.
Serving suggestions: Firstly, prepare yoghurt sauce by incorporating yoghurt, minced lemon-grass leaves, grated black pepper, the juice of a half lime and a little oil in a bowl. Mix and keep away. Peel and cut avocado in slices; then place the slices on a dish. Drizzle evenly with the remaining lime juice. Drain tuna and separate fillets by following the muscle shape, according to its structure. Cut sandwiches in halves and place avocado slices on a side. Cover with yoghurt sauce and complete with tuna fillets. If you wish, you can add some extra lemon-grass leaves before completing and serving the sandwich.