This little tuna, Euthynnus Alletteratus, is caught in the waters of the Mediterranean Sea using purse seine nets. The prized part, which includes the flanks and abdomen, commonly called 'ventresca', is processed and preserved in olive oil.
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This little tuna, Euthynnus Alletteratus, is caught in the waters of the Mediterranean Sea using purse seine nets. The prized part, which includes the flanks and abdomen, commonly called 'ventresca', is processed and preserved in olive oil.
