José Gourmet Ventresca Tuna in Olive Oil

Ventresca is the belly cut of the tuna, taken from the fatty underside of the fish. There isn’t much of it on each tuna, and its high fat content gives the meat a softer texture and more delicate flake than the loin.

José Gourmet keeps the preparation simple, packing the ventresca in olive oil with salt. The pieces separate into broad, tender flakes, and the olive oil is part of what you’re paying for here—don’t drain it.

I’d eat this at room temperature with good tomatoes, sliced onion, and some of the oil from the tin.

Made in Portugal

Net weight: 120 g