Silky Spanish ventresca, brightened with yuzu‑koshō edge
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FISH VARIETY: Light tuna belly (ventresca) fillets (Thunnus spp.)
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PREPARATION: Tuna belly fillets preserved in organic extra-virgin olive oil, elevated with yuzu peel, green pepper, and sea salt
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TEXTURE: Silky, tender, buttery, with that signature marbled ventresca mouthfeel
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FLAVOR PROFILE: Rich, savory, fatty tuna notes balanced by bright citrusy acidity and a subtle, warming kick from yuzu‑koshō
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PAIRINGS:
- Drinks: Dry sake, mineral-forward whites like Albariño or Assyrtiko, or citrus-driven gin cocktails
- Accents: Cold soba noodles, sesame-dressed greens, citrus-dressed slaws
- Accoutrements: Sushi rice, nori sheets, or pickled daikon for layering texture and flavor contrast
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SERVING SUGGESTIONS:
- Straight from the tin—serve atop rice, cucumber or avocado slices
- Use as the highlight on sushi-style rice blocks (Battera) for a luxe, minimalist bite
- Drizzle the rich olive oil over roasted vegetables, grain bowls, or even a crisp salad
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INGREDIENTS: Light tuna belly fillets, organic extra‑virgin olive oil, yuzu peel, green pepper, sea salt
CAUGHT IN: Eastern Atlantic (Spain)
NET WEIGHT: 4 oz
Featured as our October 2025 Tin of the Month!
The name Siesta nods to that soft, lazy hour when Spaniards slow down mid-day to rest and indulge. Snacks and naps are something I think we can all agree we all need a little more of in our lives.
Founded by Lucía and Carlos, a Spanish couple now based in Los Angeles, Siesta Co. blends old-world conserva traditions and bright Japanese inspiration with some help from their juice-making friends at YUZUCO. (Multicultural icons, honestly.)
Beloved in Spanish culture and often considered the finest part of the fish, ventresca is the prized cut of tuna belly known for its rich flavor and delicate texture. Here, it meets organic olive oil and yuzu-kosho, a Japanese seasoning made from fermented chili, salt, and the peel of the fragrant yuzu citrus, adding sparkle, heat, and perfume to every bite.
This tuna belly is packed with savory-sweet citrus and is dangerously delish. It’s whimsical enough to eat straight from the tin with good bread to soak up the juices, or to layer over a fall fennel-apple salad for something that feels light, golden, and just a little fancy. Don’t forget a spoon of white sturgeon caviar on top to keep it Camp.
Pair it with our a sparkling Pinot Noir, like our Bottle of the Month (Reichsrat von Buhl Brut Rosé Sekt, Pfalz, Germany 2019) for lift and bright, fresh fun. I also recommend sake, like Shuho Awesome Cho-karakuchi Junmai Daiginjo for texture, elegance, and that perfect umami echo.
Pair it, share it, then cancel your afternoon plans…this tin practically demands a siesta break!
—Kaylee Daly, DECANT Napa
