The juiciest part of the fish in our collection of tuna belly

If you are only going to buy one tin of tuna, make it ventresca. It is the belly of the fish, the part with the most fat marbling. Each tuna yields only a very limited amount, and that scarcity explains why it is the most sought-after cut and the first to sell out every season.

Texture before flavour

The first thing that surprises you about good ventresca is not the flavour but how it falls apart. The flesh separates into soft, almost buttery flakes, without the fibrous texture of the loin. It is a product to eat slowly and in small amounts, which is why it is served on a plate and not in the tin.

Choose your ventresca

• To start with: yellowfin tuna belly in olive oil from Ramón Peña, La Brújula, Escurís or FerroMar. The cut in its classic version and at the most accessible price.
• Large format: La Brújula's supremes and RO-280 tins, enough for a whole table.
• Bluefin tuna: the next step up. Herpac, Cambados, FerroMar and Los Peperetes, with the belly of the most prized species and much more pronounced fat.
• Different preparations: smoked from Don Reinaldo and FerroMar, curry or pesto from La Curiosa, or in Airas Moniz butter from Los Peperetes.

Tuna or albacore belly

They are different species. Albacore (bonito del norte) has whiter flesh and a finer flavour; tuna is more intense and deeper in colour. If you are after the more delicate version, take a look at our collection of albacore belly.

Before serving

At room temperature, on a plate, with its own oil and a few flakes of salt. Any strong sauce wastes the product. At most, a seasonal tomato or some roasted peppers alongside.

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