Ventresca Tuna with Mango Vinaigrette
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White tuna belly fillets, particularly these sensational slices of ventresca of Bonito del Norte, are something to savor all on their own. Which is an odd statement to make immediately preceding a recipe for an accompanying sauce. But, sometimes you want a little more, a different perspective, and when you find a complement like this mango vinaigrette you get just that. The pairing of buttery ventresca with the subtle sweetness of the emulsion will satisfy and delight.
Ventresca Tuna with Mango Vinaigrette
Total Time: Not an unreasonable amount. Twenty mintues, tops.
Servings: several.
Ingredients
- tin of ventresca tuna white tuna belly fillets
- 4 ounces diced mangos (fresh or frozen)
- 1/4 cup water
- 1/4 cup sugar
- 1/2 tablespoon grated ginger
- 2 tablespoons olive oil (you can use the olive oil from the tin of tuna)
- 2 tablespoons sherry vinegar
- salt
- lemon zest
- cilantro, for garnish
Directions
1. Puree the mango in a blender with the water, then put into a small saucepan and add the sugar.
2. Bring to a boil, then lower the heat and simmer until reduced by half.
3. Remove from heat and add oil, sherry and a dash of salt. Add additional water until you've achieved your ideal consistency.
4. Ladle a small portion on a plate and layer the tuna belly fillets in any way you see fit. Above we went with the fanning out of the fillets, which was nice.
5. A bit of lemon zest on top and a garnish of cilantro, and you'll have a tapa ready to serve.
For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.
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+About
One afternoon not that long ago, A.J. Weiss was sitting in a cafe, tapping his pen on an empty note pad, and staring out the window. The prior accumulated years of adventure, heartbreak, and common drudgery had all amounted to this, a particular moment, for reasons both unknown and fairly straightforward. The most straightforward being that he worked at Blue Planet Foods, Ltd., importer of high-quality food products and ingredients, and that he had set forth to complete the task of conjuring a suitable name for the company's new Spanish specialty food brand. After a certain amount of consideration and voluminous list-making, Donostia Foods came to be.
What was the inspiration for this (superb) brand name? Donostia-San Sebastián, a small coastal city in Basque Country in northern Spain, renowned for its restaurants, gastronomic societies, and culinary traditions. A place where locals and visitors alike wander the cobblestones of the old town in the warm evening light, drifting amongst the pintxo bars to sample unparalleled small-bites accompanied by the effervescent local wine, txakoli, and sharing in the laughter that becomes the fondest of memories; a place that exudes good food, good drinks, and a general sense of revelry. All of which is quite enjoyable.
With Donostia Foods we hope to introduce more people in the United States to the gastronomic pleasures of Donostia-San Sebastián and Spain as a whole, with a continually expanding product line of the best examples of the best products we can find and with the conviviality of the place itself.
Thank you for your interest in Donostia Foods, and if there's anything we can do for you, please contact us.
A.J. Weiss in the village of Espelette in Basque Country.
