Tuna Belly in Yuzu-Koshō and Organic Olive Oil, Siesta Co., SpainSilky Spanish ventresca, brightened with yuzukosh edge FISH VARIETY: Light tuna belly (ventresca) fillets (Thunnus spp.) PREPARATION: Tuna belly fillets preserved in organic extra virgin olive oil, elevated with yuzu peel, green pepper, and sea salt TEXTURE: Silky, tender, buttery, with that signature marbled ventresca mouthfeel FLAVOR PROFILE: Rich, savory, fatty tuna notes balanced by bright citrusy acidity and a subtle, warming kick from yuzukosh

Serve over warm basmati rice with herbs

nutty aged cheeses like Manchego or Pecorino

and distributors that they trust

0 g/LRESIDUAL SUGAR: 2

and Provençal stews

FARMING: Sustainably farmed (Mother Block serves as the propagation source for Italian varietals across Australia)

Coastal white wines like Albariño

ventresca is the prized cut of tuna belly known for its rich flavor and delicate texture

and many other factors (all in the name of progress)

it is subtle and linear

blueberries

After a sampling of Patagonian wines in New York