José Gourmet Ventresca Tuna Belly in Olive Oil

José Gourmet set out to prove that what goes into a tin matters — and ventresca is perhaps their clearest argument.

The belly of the tuna: the fattiest, most prized cut, where the flesh is softer, richer, and entirely different in character to the loin. Yellowfin tuna (Thunnus albacaris), preserved in olive oil at its most concentrated — the result is something closer to a delicacy than a pantry staple. The texture is almost buttery, the flavour clean and full without any of the dryness that lesser cuts can carry.

Use the olive oil. It has absorbed the fish and is worth every drop — spoon it over the tin as you serve, or use it as the base of a dressing.

Lay the ventresca over a simple salad of white beans, celery and parsley. Drape across grilled bread rubbed with tomato. Or serve at room temperature, straight from the tin, with a glass of something cold and nothing else required.

Per 100 g