Island Creek
Tuna Belly in Galician Butter
Tuna belly in butter churned daily by Carmela, a Galician dairy farmer
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Maria Organic
Tuna Fillets in Light Brine w/ Lemon-Thyme
Organic lemon thyme brine for a warm potato and green bean salad
La Curiosa
Tuna Pate w/ Honey & Mustard
Bright mustard meets warm honey in smooth yellowfin for endive canapés
Regalis Foods
Two-Tone Osetra Caviar
La Curiosa
Velvet "Nécora" Crab Paté
Sweet, tender Rías Gallegas velvet crab in a creamy all-natural spread
Conservas de Cambados
Very Small Sardines in Olive Oil
As many as 30 tiny silver-skinned sardines, made for herbed bruschetta
PYSCIS
Vintage Sardines 'Royale' 15/25
Aged 40 months in olive oil and hand-packed in Cambados, Galicia
La Curiosa
White Tuna Pate w/ Piquillo Peppers
Bonito del Norte and sweet piquillo paté to spread over warm flatbread
1
Ar De Arte
Wild Cod in Olive Oil w/ Garlic & Black Peppercorns
Mild Icelandic cod and its peppercorn oil over tomato toast with salt
1
Olasagasti
Yellowfin "Ventresca" Tuna Belly in EVOO
Belly chosen at dawn and salt-cured by hand, made for tomato salad
1
Luliña
Yellowfin 'Ventresca' Tuna Belly in Olive Oil
Belly fillets packed one by one, made for a ripe tomato sandwich
La Curiosa
Yellowfin Tuna Belly in Green Curry
Green curry and Espelette pepper tuna belly, made for a lentil salad
La Curiosa
Yellowfin Tuna Belly in Olive Oil
Marbled, buttery ventresca made for an arugula salad in its own oil
La Curiosa
Yellowfin Tuna Belly in Pesto Sauce
Walnut-Parmesan pesto coats yellowfin belly, made for thin-crust pizza
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Ar de Arte: Where Galician Conservas Meet Original Art
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