Jose Gourmet Ventresca Tuna in Olive Oil

Ventresca is the belly of the tuna, the fattiest and most tender part of the fish and the cut sushi lovers know as toro. In Portugal and Spain it's treated as a delicacy, and here it's packed simply in olive oil and salt so nothing gets in the way of its rich, buttery texture. Made by 100 Mistérios in Matosinhos, Portugal, and packed in one of Jose Gourmet's illustrated tins. Serve it simply, with bread, tomato and good olive oil, to make the most of the cut.