Olive Oil Yellowfin Ventresca Belly Fillets, FAD-Free, 6.7 oz 6pk

Great tasting tuna. Meaty. Great for salads or by itself. Pricey compared to other available products but well worth the differential.

Great product but price just jumped. Looking for better deal.

premium and delicious tuna

Although I enjoy this product: It is advertised as "TUNA", yet described as "SILVER SALMON" in the product notes. HELLO?!?!

Pricey but better taste than canned tuna

Excellent product with great taste and tender texture. Really delicious straight out of jar. My 6-jar order arrived clean and well-packed. It's worth the expense once in awhile. Not sure how often I'll re-order because the price kind of irks me, then again, it tastes really good, so, we'll see.....

This spurge is worth every penny. And honestly, the pack of six on Amazon is a steal - it's much less expensive than my local grocery stores what charge $12 per jar. Cue horror face emoji. The jars have a long shelf life so I recommend including some in your bougie emergency kit or bomb shelter—hey if the world is about to end, would you rather die with a belly full of Bumblebee or Tuna belly?? Some useful tips: 1. It's salty delicious and ready to eat out of the jar --- toss it in some pasta throw on a salad and you got yourself a full meal. 2. Save the oil for making dressing or anything that could use a little savory tang. I usually sauté peppers and onions in it or some sunny side up eggs. 3. The jars are a really cute size to reuse for other things. I wash the lids and soak in denture cleaning tablets and water to eliminate the scent.

This is a really good product - a little pricy, but especially good in the recipe below. Bruschetta al Tonno Posted By admin On December 30, 2011 @ 10:21 pm In Episode 214,Sara's Weeknight Meals Season 2 | No Comments Makes 4 servings Ingredients 4 slices Italian bread 1 garlic clove, cut in half 1/2 cup extra virgin olive oil 6 oz Italian tuna in oil (drained) 2 T capers 1 small red onion, sliced thin 6 oz cannellini beans, drained the juice of two lemons salt and pepper to taste 1 beefsteak tomato, sliced thin 4 oz arugula fresh cracked black pepper Directions Rub the bread with garlic and drizzle with extra virgin olive oil and either grill or toast the bread. In a bowl mix tuna, capers, onion, beans, lemon juice and season to taste. When the bread is nice and toasty place on individual plates top with tomato slices and sprinkle with salt and pepper. Add the arugula to the tuna and mix well, then take handfuls of the mix and place on the bread top with remainder of the extra virgin olive oil and fresh cracked black pepper. -------------------------------------------------------------------------------- Article printed from Sara Moulton | Chef, Cookbook Author, Television Personality: [...] URL to article: [...]