Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Ventresca Tuna

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

A.K.A

known as toro at Japanese restaurants

What is it?

For her Niçoise salad, author Jamie Schler suggests ventresca tuna, which comes from the tuna’s belly (when fresh, it’s what’s known as toro at Japanese restaurants). Packed in oil, it has a smooth, almost velvety texture and a deep, rich flavor. You can find it canned or jarred at many supermarkets and specialty food stores or online.

How to choose:

Ortiz, which catches all of its tuna by line, offers two kinds of ventresca tuna: bonito (known in America as albacore), which is more mellow; and yellowfin, which is more intensely fishy. Because ventresca’s special flavor and luxurious texture come at a price (upward of $15 for a 3½-oz. can for premium brands like Ortiz), use it when the tuna is the star, such as in a salad (like that Niçoise) or as part of a tapas or anti-pasto spread.

Click here to purchase

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks