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The most tender cut of Bonito del Norte, made to be noticed.
Start with ensalada de ventresca y tomate, where sweet tomatoes and the delicate belly cut share the plate. Build a salade niçoise around its fine lamellae, layer it into a pan bagnat or serve it over warm potatoes with capers and herbs.
Ventresca is for dishes where tenderness becomes the reason everyone remembers the meal.
Ingredients: Bonito del Norte (Thunnus alalunga) (FISH), olive oil and salt.
Enjoyed simply with its own olive oil, the fine layers and delicate flavour speak for themselves. It also gives ensalada de tomate y ventresca, salade niçoise and white asparagus a distinctly more refined character.
Roasted piquillo peppers, confit artichokes, sweet tomatoes and a bright sherry vinaigrette provide natural companions without distracting from the fish.
The difference is easy to explain: this is the belly cut, each fish yields only a limited amount, and the texture is noticeably more tender than standard tuna loin.
That clear story gives the tin a natural place in carefully selected conservas ranges, aperitif displays and gift assortments. Place it alongside piquillo peppers, white asparagus, crisp breads and wine to create an invitation customers can immediately understand.