Regalis Yellowfin Ventresca Spain Recipe

Prep the ventresca

Open the tin of Regalis Yellowfin Ventresca and gently remove the tuna belly into a shallow bowl, keeping as much of its preserving oil intact as possible. Use a fork to flake the ventresca into large, irregular pieces — the goal is to keep tender chunks rather than a fine shred.

Make the dressing

In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest until slightly emulsified. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or salt as needed.

Combine flavor elements

Add the minced shallot, chopped capers, chopped cornichons (if using), and 2 tablespoons chopped parsley to the dressing. Stir to combine. Pour the dressing over the flaked ventresca and gently fold to coat, being careful not to break the pieces down further. Let the mixture rest for 5–10 minutes at room temperature so the flavors marry.

Prepare bread and greens

While the ventresca rests, toast 8 slices of country bread or crostini until golden and crisp. Arrange microgreens or baby arugula on a serving platter or individual plates and lightly dress with a teaspoon of olive oil and a pinch of salt to wilt slightly.

Assemble and finish

Spoon generous pieces of the dressed ventresca onto the toasted bread or on top of the greens. Drizzle any remaining oil from the bowl over the toasts. Finish with an additional pinch of sea salt, a crack of black pepper and a scattering of extra chopped parsley and microgreens for color.

Serve

Serve immediately as an elegant appetizer or light main for 2. Provide lemon wedges on the side for extra brightness. Leftover dressed ventresca can be refrigerated in an airtight container for up to 24 hours; consume chilled or at room temperature.