This recipe was conceived and delivered during an all-fish supper party I hosted with my friend Sadie. Every course features a different fish, and yes that includes dessert! Get my recipe for Vanilla Panna Cotta with Passionfruit and Anchovy Granola here.
What is tuna ventresca?
Ventresca is the Italian word for belly, so tuna ventresca is simply tuna belly. Tuna belly has more fat than the loin, giving it a luxurious melt-in-your-mouth texture. The most common species of tuna you’ll find for tuna ventresca is yellowfin, but don’t let that stop you from using its milder cousin albacore.
What tin of fish did you use?
The exact tin of fish I used is Minerva Yellowfin Tuna Ventresca in Olive Oil. Minerva is a reliable Portuguese brand that makes some of my favorite tinned fish. Using this specific brand isn’t crucial to success. Some other tuna ventresca I recommend are listed below:
- Olasagasti Ventresca de Atun Claro (Yellowfin Tuna Belly) in Olive Oil
- José Gourmet Ventresca of Yellowfin Tuna in Olive Oil
- El Capricho Ventresca de Bonito del Norte (the best of the best!)
Where can I find tinned tuna ventresca?
The first place I look for tinned fish is Rainbow Tomatoes Garden. They carry the largest of tinned fish products and ship nationwide. I’m not sponsored by them, they’re a small business I respect given their incredible knowledge of tinned fish.
What is perilla and where can I find perilla?
Perilla is an herb used often in Korean cooking. It is from the mint family and tastes like a mix of mint and fennel. It’s not very spicy, it has a refreshing subtle sweetness with a hint of licorice flavor. Perilla is available from Korean grocery stores, most often found in the produce section refrigerated next to other herbs.
What can I substitute for perilla?
If perilla is not available try substituting a smaller quantity of mint, basil, or shiso.
How to chiffonade
Chiffonade is a cutting technique used to create fine strands of herbs or greens. The word chiffon translates to “cloth” in French.
- Stack the leaves neatly on top of one another.
- Roll the leaves tightly into a cigar shape.
- Thinly slice to create ribbons.
I don’t have one of the types of citrus called for in the recipe, can I substitute it?
The beauty of this type of dish is you can use whatever citrus you have on hand. Ultimately I’m looking for citrus that isn’t too high in acidity, so think of fruits like oranges, mandarins, tangerines, and grapefruit. If you don’t have pomelo, or if the one you have is pink that’s all ok! Feel free to substitute an equal quantity of any combination of citrus. The recipe is more of a suggestion to have sweetness, acidity, and bitterness all represented.
How to cut citrus wheels
Here’s a step-by-step tutorial for cutting citrus wheels without any pith or rind. Cutting wheels is easier than individual supremed segments while allowing for an impressive presentation and easy eating.
- Cut the top and bottom off of the fruit to expose the flesh inside.
- Place the fruit on one cut end and cut top to bottom along the side to remove the rind.
- Rotate the fruit on its side and cut crosswise slices.
How to make the vinaigrette
Simply combine all the ingredients in a blender and blitz away on high to emulsify. Store in a squeeze bottle or airtight container for up to 3 days in the refrigerator. Note the perilla may oxidize and turn a duller color the longer it is stored.
Tinned Tuna Ventresca with Citrus and Perilla Vinaigrette
Ingredients
For quick pickled radishes
- 100 g radishes thinly sliced
- 80 mL water
- 80 mL white vinegar
- 10 g sugar
- 1/2 tsp kosher salt I use Diamond Crystal brand
For perilla vinaigrette
- 70 mL extra virgin olive oil
- 30 mL rice vinegar
- 30 mL honey
- 12 g perilla leaves or 1/4 cup packed
- 1/2 tsp kosher salt
For assembly
- 1 pomelo peeled and sliced
- 2 grapefruit peeled and sliced
- 3 oranges peeled and sliced
- 2 tins tuna ventresca in olive oil
- 4 perilla leaves chiffonade
Instructions
Prepare the quick pickled radishes
- Place the radishes in a heatproof container or jar.
- In a separate microwave-safe container, combine the water, white vinegar, sugar, and kosher salt. Microwave the mixture until boiling, about 2 minutes, and pour it over the radishes. Alternatively, heat the mixture in a pot over medium heat until boiling and proceed.
- Let the radish mixture cool completely to room temperature. Use immediately or store covered in the fridge for up to 3 days.
Prepare the perilla vinaigrette
- In a blender, combine extra virgin olive oil, rice vinegar, honey, perilla and salt then blend until smooth. Pause to scrape down the sides as necessary until the mixture becomes homogeneous.
- Taste and adjust seasoning with more salt or rice vinegar if necessary. Use immediately in the fridge for up to 3 days.
Assembly
- On a large serving plate, layer alternating types of citrus and drizzle generously with the perilla vinaigrette. Places pieces of pickled radish among the citrus and top evenly with chiffonade perilla leaves.
- Open the tin of tuna ventresca and break it into generous chunks or flakes. Place pieces of tuna throughout the salad, but leave the oil in the tin.
- Serve immediately.
