Atún

PRESERVED TUNA BELLY IS REMARKABLY POPULAR ACROSS SPAIN. AGAIN, THE VERY BEST PART OF THE CATCH — THE RICH, FAT BELLY FLESH — IS COOKED IN VERY, VERY SALTY WATER, PLACED IN OIL AND THEN PASTEURISED. IT IS DELICIOUS BUT HIGHLY EXPENSIVE. FRESH TUNA BELLY, OR VENTRESCA AS IT IS KNOWN IN SPAIN, CAN BE VERY DIFFICULT TO COME BY, SO I USE A LARGE FILLET AND TRIM AWAY THE DARK BLOODLINES. THIS RECIPE WAS FIRST TOLD TO ME BY A WINEMAKER IN THE BASQUE COUNTRY WHO WAS SERVING HIS HOME-MADE PR