Tuna Belly in Olive Oil (Ventresca de Atum em Azeite), José Gourmet, Portugal
$24.00
Regular price $22.00José 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
Regular price $22.00
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.