The Red Tuna Belly (Ventresca di Tonno Rosso) is obtained from the most valuable and noble part of the tuna: the belly, from which it also takes its name.
This particular cut of red tuna is harder to find on the market because it is obtained from a small portion of the entire fish. The special taste of the tuna belly and its softness are due to the abundance of lipids present in this meat, which is also rich in omega-3 and has various nutritional properties.
The Ventresca is processed according to the ancient procedure of the Tuna fisheries of Sardinia and the exclusive system of the founder Pasquale Pastorino.
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Blue Fin Tuna
Olive Oil
Sea Salt
Energy: 699 Kj / 167 Kcal
Fats: 8.3 g
of which saturates: 1.1 g
Carbohydrates: 0 g
of which sugars: 0 g
Fibre: 0 g
Proteins: 23 g
Salt: 1.48 g
Tuna belly, also known as ventresca, is considered one of the most prized parts of the tuna. It is located in the ventral area of the fish, between the head and the tail. This part of the tuna is particularly rich in fats, giving it a soft texture and an intense, rich flavour.
In particular, the tuna belly from Carloforte is highly appreciated for its superior quality. This derives from several factors, including the species of tuna used (Mediterranean red tuna, or Thunnus thynnus), the traditional and sustainable fishing technique ("di corsa" or "tonnara"), and artisan preparation and preservation techniques.
After being fished, the belly is carefully cleaned and prepared, usually steamed and then preserved in olive oil, to maintain the flavour and texture of the fish. The result is a top-quality product, with a rich and distinctive flavour that is much appreciated by fish lovers.
On its own: Thanks to its unique flavour, tuna belly can be enjoyed on its own, straight from the can. It can be served as an appetiser or snack, accompanied by good crispy bread.
In salads: Tuna belly can add flavour and texture to salads. For example, it could be a key ingredient in a Niçoise salad, or it could be paired with fresh tomatoes, capers, and a drizzle of olive oil for a simple but tasty tuna salad.
With pasta: Tuna belly is a great addition to pasta dishes. It can be simply heated with a little olive oil, garlic, and chilli, and then mixed with cooked spaghetti or other types of pasta.
In sandwiches or paninis: Tuna belly can be used to make delicious sandwiches or paninis. For example, it could be paired with mayonnaise, rocket, and tomato for a classic tuna sandwich.
Regardless of how you choose to enjoy it, remember that tuna belly is a high-quality product, so it is best to use equally good ingredients to accompany it. And, of course, as with all foods, the most important thing is to enjoy it the way you like it!
Data sheet
The Red Tuna Belly (Ventresca di Tonno Rosso) is obtained from the most valuable and noble part of the tuna: the belly, from which it also takes its name.
This particular cut of red tuna is harder to find on the market because it is obtained from a small portion of the entire fish. The special taste of the tuna belly and its softness are due to the abundance of lipids present in this meat, which is also rich in omega-3 and has various nutritional properties.
The Ventresca is processed according to the ancient procedure of the Tuna fisheries of Sardinia and the exclusive system of the founder Pasquale Pastorino.
