What Is Tuna Belly (Ventresca) and Why Is It Considered the Best Part of the Tuna?

Not all tuna is the same

If you've ever opened a tin of premium tuna belly for the first time, you've probably noticed something right away: it doesn't look anything like regular canned tuna.

The texture is softer. The color is different. And the flavor is richer, more delicate, and far more memorable.

That's because ventresca, also known as tuna belly, is widely considered the most prized part of the tuna.

In Spain, it has been appreciated for generations and is often reserved for the finest conservas and seafood dishes.

What exactly is tuna belly?

Ventresca comes from the lower belly section of the tuna, located near the abdominal cavity.

This area contains more intramuscular fat than the rest of the fish, creating the beautiful natural marbling that makes tuna belly so special.

Much like a well-marbled steak, this fat gives the fish its silky texture, incredible tenderness, and rich flavor.

Because only a small portion of each tuna can be classified as ventresca, it is naturally limited and highly sought after.

Why is ventresca so highly prized?

The answer comes down to two things: texture and flavor.

While regular tuna can sometimes be firm and flaky, tuna belly is noticeably more tender and succulent.

The higher fat content creates a buttery mouthfeel that almost melts as you eat it.

That's why many chefs and seafood lovers consider it the finest cut of the tuna.

How is tuna belly prepared in Spain?

One of the most traditional ways to enjoy ventresca is in conservas.

After careful cleaning and preparation, the fillets are packed by hand into tins and preserved in olive oil or other carefully selected ingredients.

This allows the product to be enjoyed year-round while maintaining its exceptional quality.

Some of Spain's most respected producers, including Los Peperetes, La Curiosa, Ortiz, Real Conservera Española, and El Capricho, offer outstanding examples of tuna belly conservas.

Beyond olive oil: new ways to enjoy tuna belly

For decades, olive oil was the traditional way to preserve and enjoy ventresca. And it still is. But in recent years, some Spanish producers have started creating new recipes that take the experience even further.

Perhaps the best-known example is the Tuna Belly in Jersey Butter by Los Peperetes, one of the most talked-about gourmet conservas in recent years. Instead of olive oil, the tuna belly is preserved in rich Jersey butter, creating an even silkier texture and a completely different tasting experience. When gently warmed before serving, the butter melts around the fish and transforms every bite.

Other producers have explored more adventurous flavors. La Curiosa Tuna Belly in Curry Sauce combines the richness of ventresca with aromatic spices that add depth and an unexpected twist. Meanwhile, La Curiosa Tuna Belly in Pesto Sauce brings fresh herbal notes that pair surprisingly well with the natural richness of the fish.

What makes these products special is that they add new layers of flavor without taking away from what matters most: the quality of the tuna belly itself.

How we like to serve it

Honestly, the less you do to a great tuna belly, the better.

Good ventresca doesn't need complicated recipes.

Our favorite ways to enjoy it include:

• On toasted bread with extra virgin olive oil
• With roasted piquillo peppers
• On a conservas board with olives and potato chips
• Over a simple tomato salad
• Straight from the tin with a glass of Albariño

When it comes to the Los Peperetes butter version, we like to let the tin come to room temperature—or gently warm it—so the butter melts before serving.

Why is tuna belly becoming so popular?

Spanish gourmet conservas are experiencing incredible growth, especially in the United States.

And within that category, tuna belly is often the product that surprises people the most.

It offers a luxurious texture, elegant flavor, and a completely different experience from standard canned tuna.

The arrival of innovative recipes like butter, curry, and pesto versions has also introduced a whole new audience to the world of premium tuna belly.

Where to buy Spanish tuna belly in the USA

If you've never tried ventresca before, it's one of the Spanish conservas we recommend starting with.

Whether you choose a classic olive oil version or something more adventurous like Jersey butter, curry, or pesto, there's a good chance you'll quickly understand why tuna belly has developed such a loyal following among seafood lovers around the world.

It's one of those products that's difficult to explain until you taste it for yourself.