Regalis Yellowfin Ventresca Recipe

Drain and reserve oil

Open the cans of ventresca and carefully drain most of the packing oil into a small bowl or measuring cup. Reserve about 1 tablespoon of the oil in each can for serving; the remaining oil can be used in the recipe or discarded/refrigerated for another use.

Flake gently

Using a fork, gently lift the tuna belly out in large pieces or flakes — ventresca is delicate and should be kept in large tender pieces rather than shredded. Place the tuna in a shallow serving dish, keeping pieces intact as much as possible.

Season

Sprinkle the tuna evenly with the sea salt and freshly ground black pepper. Drizzle 2 tablespoons extra-virgin olive oil and 1 tablespoon fresh lemon juice over the tuna. If using, grate the lemon zest over the top. Gently turn or press the pieces so the oil and lemon coat them without breaking them up.

Rest (optional)

Let the seasoned ventresca rest at room temperature for 5–10 minutes to allow the flavors to meld. If you prefer it slightly chilled, refrigerate for 10–15 minutes, then bring to room temperature for 5 minutes before serving.

Final adjustment and serve

Taste a small piece and adjust seasoning with additional salt, pepper or a few drops more lemon juice as desired. Spoon a little of the reserved packing oil over the tuna for extra silkiness before plating. Serve the ventresca as-is in the shallow dish or plated according to accompaniments.

Arrange sliced baguette or toasted bread on a platter. Scatter microgreens or baby arugula around or on top of the tuna to add freshness.

Distribute capers and thinly sliced red onion over or alongside the ventresca so diners can add them to bites as desired.

Offer the ventresca with bread and accompaniments, instructing diners to spoon generous pieces of tuna (with some oil) onto bread and finish with a few capers, a touch of onion and microgreens.