What is ventresca tuna? As long as tuna boats have plied the seas, ventresca, the belly of the tuna, has been highly prized by connoisseurs as the tastiest and most tender part of the entire tuna. The Japanese treasure it under the name 'toro,' which is the most sought-after part of the tuna. Our ventresca by Comedum is prepared in limited quantities. After each tuna is cooked in sea water, the delicate ventresca fillets are placed in a tin, always by hand, because no machine process would be capable of leaving intact such a tender cut. The ventresca is then covered in sunflower oil, thereby keeping it moist and enhancing its delicate flavour. Ventresca is the finest part of the tuna - a special type of albacore. Each tuna is caught with a rod and line. This preserves the texture and flavour that can be damaged by the stress of harvesting by net. This method also assures that other creatures of the sea, such as dolphin or turtles, are not harmed. How to serve ventresca tuna? Each bite of ventresca tuna is so meltingly tender that it is in a different category from other canned tuna. Serve on a fresh green salad, or on a piece of fresh bread to experience the buttery, mild flavour of this amazing seafood. We like it with piquillo peppers, crispy shallots and a dressing made with olive oil and sherry vinegar.
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