Tuna Ventresca with Piquillo Pepper in Oil

TUNA RECIPE WITH PIQUILLO PEPPERS IN OLIVE OIL A very traditional recipe that does not go out of style. The tuna belly and the peppers merge into a flavor that fills the mouth. STRAIT TUNA AND WILD BLUEFIN TUNA Each jar or can of El Ronqueo tuna bears the seal of quality of the ancient canning tradition of Barbate. Our know-how, traditional craftsmanship, and the line of organic fish preserves result in gourmet preserves that make a difference. TYPES OF CANNED FISH ""EL RONQUEO"" After careful curing for up to 10 days, each part of the tuna contributes its special flavor and texture, shining in preparations that use only the highest quality ingredients and satisfy and even surprise the most demanding palates using mainly: • belly • Tarantello • Sirloins • Loins • Roe CANNED TUNA FROM TRADITIONAL PROCESSING