Ventresca Laminado | Bonito del Norte tuna belly

Finely cut slices of ventresca in olive oil. The silken textured, prime cut of the delicately-flavoured white tuna carefully prepared laminado-style or finely sliced. 

Recipe tip: pan-fry a couple of slices of sourdough in butter, rub each with a halved garlic clove, slice a tomato in two and rub the cut side down on the toast until you are left with the skin. Place a slice of tuna belly on top of each slice of toast, drizzle with olive oil from the tin and garnish with chives.

About the tuna:

The albacore or white tuna is fished in the Cantabrian Sea over the summer months when it is at its peak, and also takes the name Bonito del Norte because of this. The ventresca is the smaller, softer prime cut of the fish, prized for its flavour and delicacy.

About the cannery:

Solano Arriola is a small family-run cannery based in the fishing town of Santoña in Cantabria, northern Spain, close to where the tuna is caught.