"Ventresca" is the Spanish word for belly fillets of yellowfin tuna. The best part of the tuna. The most tender, delicately-flavored tuna. And it isn't cheap. A typical can will cost you 3 to 5 times more than whatever the supermarket calls its best canned tuna. And it just may be worth it. I found this La Narval Tuna Ventresca at the local World Market, and couldn't resist trying it.
Initial impression upon opening the can: 4.9/5.
The can is packed with slices of firm, light pink tuna. Submerged in the almost transparent olive oil, there is little to no aroma. The carton says the oil is Spanish. A sip of the oil gives a subtle, clean tuna taste. The ingredients list nothing more than the tuna, olive oil and salt.
Sampling a slice confirms the superiority of ventresca in the world of tuna. I had intended to incorporate it into some kind of lunch dish, but found myself hard-pressed to stop eating slice after slice directly from the can. This is the kind of tuna you want to be the star of a dish, not glopped in mayo like plain old tuna salad. But more like in a Nicoise Salad.
Inspecting the carton and can for sourcing details, I was surprised that the bottom of the can appeared to indicate FAO51, the Western Indian Ocean. As a product of Spain, I expected it to come from a little closer to home.
Main Takeaways
- Beautiful slices of tuna belly
- Superior tuna flavor
- Don't waste it making tuna salad
Brand: La Narval
Description: Tuna Ventresca in Olive Oil
Species: Thunnus albacares
Country of Origin: Spain
Source: FAO51, Western Indian Ocean
Skin/Bones: No/No
Net Wt: 3.9 oz.
Price Range: $10