Ventresca tuna is probably the richest, most sensual bit of fish you’ll ever take out of a tin. It’s made from the belly (toro in Japanese, ventresca in Spanish), which means it's incredibly smooth, almost velvety in texture.
What do you do with such special tuna? I put it on salads, along with a couple of steamed potatoes, olives, anchovies and some roasted peppers. Dress with a good olive oil and a squeeze of lemon. It puts the idea of “just opening a can of tuna for lunch” into a whole new category of elegance. From the venerable Spanish firm, Ortiz, who catches all their tuna by line, not net.
Zingerman's Food Tours is visiting Spain in October 2014. Join us for a behind the scenes journey to traditional food makers like this.