Ramón Peña (Silver Line): White Tuna Belly Ventresca in Olive Oil
The richest cut of the tuna, hand-filleted and melt-in-the-mouth.
Purchased more than 105 times
- The belly cut Ventresca, the richest part of the albacore.
- Hand-filleted Trimmed by hand and packed in olive oil.
- Melt-in-the-mouth Tender, flaky and silky, rich but clean on the finish.
- Keep it simple Sea salt, black pepper and good bread, or sliced tomato.
- Net weight 115g
Ventresca is the belly of the albacore, its most prized and tender cut. Trimmed by hand and packed in olive oil, it flakes into silky, buttery layers that melt on the tongue: rich, yet remarkably clean.
About this product
Silky-Smooth Texture | Finest Tuna Cut | Buttery & Tender | Hand-Filleted Perfection | Melts on the Palate
The Gourmet's Secret. Ventresca is the highly prized tuna belly, considered the most exquisite cut of the Albacore or White Tuna (Thunnus alalunga). This particular section is naturally rich in essential fats, which gives it a distinctly delicate flavour and a luxurious, buttery consistency unmatched by any other part of the fish.
Preparation and Texture: Ramón Peña elevates this delicacy by meticulously hand-filleting and trimming the tuna belly, ensuring only the most succulent pieces are selected for the tin. Preserved in high-quality olive oil, the natural fat marbling ensures a silky-smooth, melt-on-the-palate texture. Unlike the firmer loin, Ventresca is exquisitely tender and flaky.
Flavour Profile: This Silver Line offering boasts a rich, deep, yet clean tuna flavour. The exceptional oiliness of the belly enhances its delicate taste, making it a star ingredient that requires very little accompaniment.
Serving Suggestion: Ventresca is best served simply, allowing its texture to truly shine. Present it straight from the tin, slightly chilled, alongside a sprinkle of sea salt and freshly ground black pepper. It is divine on toast points, crusty artisan bread, or layered with sliced tomatoes and a drizzle of the preserving oil.
Net Weight: 115g Origin: Cantabrian Sea, Spain
In good company.
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