White tuna fillets are the most select parts of the white tuna because they are the juiciest parts. This means almost everything goes well with them. One simple way to enjoy belly fillets is simply with a splash of good extra virgin olive oil, although we can use it in many other ways – exquisite salads, as appetisers with “piperade” (mixture of sweet peppers, tomatoes, ham and eggs), with poached tomato and onion, with ratatouille, with “piquillo” peppers and an endless list of other possibilities.
The nature of white tuna fillets makes you think that a young red will delight your palate. However, you shouldn’t rule out a complex, mature white, whose characteristics could well combine perfectly with belly fillets.