Tuna Belly in Olive Oil (Ventresca de Atum em Azeite), José Gourmet, Portugal
José Gourmet’s ventresca delivers the luxurious cut of tuna belly—plump, silky, and fashionably dressed in extra virgin olive oil. Hand-packed in Portugal using traditional methods, this is not your everyday tuna. It’s opulent, buttery, and made to be savored.
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PRODUCER: José Gourmet
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ORIGIN: Portugal
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FISH VARIETY: Tuna (species not specified, cut from the belly/ventresca)
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PREPARATION: Pre-cooked, sliced tuna belly preserved in extra virgin olive oil
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TEXTURE: Creamy, delicate, and melt-in-your-mouth soft
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FLAVOR PROFILE:
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Aromas: Clean sea breeze, buttery olive oil
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Palate: Rich and savory with smooth olive oil and natural tuna depth
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Finish: Lingering, soft, and refined
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PAIRINGS:
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Champagne, Cava, or pét-nat
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Crisp lagers or vermouth over ice with an orange twist
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Vesper Martini à la Bond (gin, vodka, Lillet Blanc)
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SERVING SUGGESTIONS:
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Over warm toast with sliced tomato and flake salt
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Toss into a little gem salad with onion and herbs
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Pair with lupini beans and olives for aperitivo hour
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INGREDIENTS: Tuna, extra virgin olive oil, salt
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CAUGHT IN: Spain
Elegant, indulgent, and unapologetically luxe—ventresca is tuna in its most refined form.
Tuna Belly in Olive Oil (Ventresca de Atum em Azeite), José Gourmet, Portugal
José Gourmet’s ventresca delivers the luxurious cut of tuna belly—plump, silky, and fashionably dressed in extra virgin olive oil. Hand-packed in Portugal using traditional methods, this is not your everyday tuna. It’s opulent, buttery, and made to be savored.
-
PRODUCER: José Gourmet
-
ORIGIN: Portugal
-
FISH VARIETY: Tuna (species not specified, cut from the belly/ventresca)
-
PREPARATION: Pre-cooked, sliced tuna belly preserved in extra virgin olive oil
-
TEXTURE: Creamy, delicate, and melt-in-your-mouth soft
-
FLAVOR PROFILE:
-
Aromas: Clean sea breeze, buttery olive oil
-
Palate: Rich and savory with smooth olive oil and natural tuna depth
-
Finish: Lingering, soft, and refined
-
-
PAIRINGS:
-
Champagne, Cava, or pét-nat
-
Crisp lagers or vermouth over ice with an orange twist
-
Vesper Martini à la Bond (gin, vodka, Lillet Blanc)
-
-
SERVING SUGGESTIONS:
-
Over warm toast with sliced tomato and flake salt
-
Toss into a little gem salad with onion and herbs
-
Pair with lupini beans and olives for aperitivo hour
-
-
INGREDIENTS: Tuna, extra virgin olive oil, salt
-
CAUGHT IN: Spain
Elegant, indulgent, and unapologetically luxe—ventresca is tuna in its most refined form.