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.