Tuna Belly in Olive Oil, José Gourmet, Portugal
Ventresca de Atuma em Azeite
- Buttery, plump, and sophisticated—ventresca is made from the finest parts of tuna belly. Fashionably coated in olive oil and exquisitely sliced…prepare to luxuriate.
-
This is not your everyday tuna. Ventresca is tuna in a tuxedo, keeping posh company with Champagne and caviar. These fancy fillets are creamy and dreamy—cut from the fattest and softest belly muscles. Exclusively opulent, just for you.
-
Sushi lovers know ventresca as toro. And Italian language speakers can relate…
ventresca (sounds like an aria) is named from ventre, the Italian word for belly.
-
Pairing: Champagne, lagers, James Bonds Vesper Martini (gin, vodka, Lillet Blanc), vermouth on the rocks with an orange twist
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Serving: enjoy with toasted bread and sliced tomato; pair with onion, herbs, and little gems salad; serve with lupini beans
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Region: Spain
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Ingredients: tuna, extra virgin olive oil, salt
- Store at ambient temperature until opened, sealed and refrigerated up to two days after opening. Traditional Portuguese method production (pre-cooked)
- Size: 120 g.
Recipes:
Potato salad with ketchup and tuna mayonnaise
Boil 200g of cube—cut potatoes. Drain and let cool. Add 1 tin of corn and a few black olives. Mix 1,5dl of mayonnaise with ketchup, and mix in with the salad. Decorate with 2 ventresca tuna tins.
A thousand sheets ventresca tuna fish with confit tomato
Grill, at 180°C, 4 garlic cloves wrapped in foil for 40. Cut off the ends of each clove and squash until you get a brownish paste to which you must add the oil from the tin. Use the rolling pin to thin out 1/2 kg puff pastry until it is 2mm high and bake in the oven at 210°C. Let cool and cut into 3 rectangular pieces. Top two rectangular pieces with 1 soup spoon of the garlic paste and 4 gherkins or cornichons, which have been sliced length—wise. Place the sliced ventresca on top. Cover with the third rectangle of puff pastry. Serve with 250g confit cherry tomato. Place in a baking tray and in the oven at 150°C for 20. Sprinkle 1 espresso spoon of icing sugar, salt, 2 smashed garlic cloves and olive oil.
- Label Illustrations: André Letria
- Text: Eugénio Roda
- Recipes: Luís Baena
- State of California: Proposition 65 Mandate
 |
WARNING: Consuming this product can expose you to chemicals including lead or cadmium known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to https://www.p65warnings.ca.gov/food |
Ventresca de Atuma em Azeite
- Buttery, plump, and sophisticated—ventresca is made from the finest parts of tuna belly. Fashionably coated in olive oil and exquisitely sliced…prepare to luxuriate.
-
This is not your everyday tuna. Ventresca is tuna in a tuxedo, keeping posh company with Champagne and caviar. These fancy fillets are creamy and dreamy—cut from the fattest and softest belly muscles. Exclusively opulent, just for you.
-
Sushi lovers know ventresca as toro. And Italian language speakers can relate…
ventresca (sounds like an aria) is named from ventre, the Italian word for belly.
-
Pairing: Champagne, lagers, James Bonds Vesper Martini (gin, vodka, Lillet Blanc), vermouth on the rocks with an orange twist
-
Serving: enjoy with toasted bread and sliced tomato; pair with onion, herbs, and little gems salad; serve with lupini beans
-
Region: Spain
-
Ingredients: tuna, extra virgin olive oil, salt
- Store at ambient temperature until opened, sealed and refrigerated up to two days after opening. Traditional Portuguese method production (pre-cooked)
- Size: 120 g.
Recipes:
Potato salad with ketchup and tuna mayonnaise
Boil 200g of cube—cut potatoes. Drain and let cool. Add 1 tin of corn and a few black olives. Mix 1,5dl of mayonnaise with ketchup, and mix in with the salad. Decorate with 2 ventresca tuna tins.
A thousand sheets ventresca tuna fish with confit tomato
Grill, at 180°C, 4 garlic cloves wrapped in foil for 40. Cut off the ends of each clove and squash until you get a brownish paste to which you must add the oil from the tin. Use the rolling pin to thin out 1/2 kg puff pastry until it is 2mm high and bake in the oven at 210°C. Let cool and cut into 3 rectangular pieces. Top two rectangular pieces with 1 soup spoon of the garlic paste and 4 gherkins or cornichons, which have been sliced length—wise. Place the sliced ventresca on top. Cover with the third rectangle of puff pastry. Serve with 250g confit cherry tomato. Place in a baking tray and in the oven at 150°C for 20. Sprinkle 1 espresso spoon of icing sugar, salt, 2 smashed garlic cloves and olive oil.
- Label Illustrations: André Letria
- Text: Eugénio Roda
- Recipes: Luís Baena
- State of California: Proposition 65 Mandate
| |
WARNING: Consuming this product can expose you to chemicals including lead or cadmium known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to https://www.p65warnings.ca.gov/food |