La Curiosa
Ventresca – Tuna Belly in Olive Oil - La Curiosa
The piece Spaniards take out of the can first
Sales unit: 120g can
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In stock
Ventresca is the belly of the tuna, and once you pay attention to it, you quickly understand why it costs more in Spain than the rest of the fish. The belly is the piece with the most fat. That is why it is juicier than the back, softer in texture, and crumbles on the tongue into fine flakes, whereas a back fillet is still firm.
For this, La Curiosa uses Atún Claro, the light tuna. The belly fillets are placed in the can individually by hand; you can see this when opening it: The pieces lie next to each other as if packed in, not layered. Olive oil is added, along with just enough salt so that you taste the fish and not the salt.
In Spain, ventresca is the classic for a summer salad with tomatoes and onions. You can also simply place it on toasted bread, drizzling a little oil from the can over it. You do not need to heat anything, nor do you need to cut it into pieces. The worst thing you can do with this can is open it for a pasta bake.
More about the manufacturer: La Curiosa – Galician preserves without a family tree
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