VENTRUSCA TUNA in Olive Oil | CANNED GOURMET FISH | 120 g | José Gourmet

An excellent supply of proteins, lipids, vitamins, and mineral salts, tuna has a special place in the Mediterranean diet. Different parts of tuna may be cooked and preserved with high food value and a source of omega 3. Ventrusca tuna concentrates a higher amount of fat, has a creamier texture, and is richer to the palate. Such a precious delicacy!

There once was a tuna that decided to warm up the water by raising his body temperature. ‘Feeling cold,’ he said! He couldn’t warm up the entire ocean, but he still keeps his body so warm that the icy waters melt as he swims along.

José Gourmet - these are top-quality Portuguese canned fish.

Olive oil from some of the oldest trees in Portugal, brandy from Lourinhã, canned fish from the stocks off the Atlantic coast of Portugal. For this they chose popular classics, created some new ones and dressed them in beautiful clothes to present them to the world.

The outer cartons are more artwork than bland packaging and were designed by Portuguese artists and illustrators individually for each delicacy. The exterior design aptly corresponds with the quality of the contents.

The recipes blend the traditional with the innovative. The canned fish, caught from stocks off Portugal's Atlantic coast, are made using the pre-cooking method. In this process, the fish are pre-cooked before being canned. In the cans they then mature into real delicacies.

You can enjoy these fine morsels as a little treat between meals, at a picnic, as a hangover reserve or as a gift instead of flowers. Canned fish 2.0.

Gourmet idea: A thousand sheets ventresca tuna fish with confit tomato
Grill, at 180°C, 4 garlic cloves wrapped in foil for 40’. Cut off the ends of each clove and squash until you get a brownish paste to which you must add the oil from the tin. Use the rolling pin to thin out 1/2 kg puff pastry until it is 2mm high and bake in the oven at 210°C. Let cool and cut into 3 rectangular pieces. Top two rectangular pieces with 1 soup spoon of the garlic paste and 4 gherkins or cornichons, which have been sliced lengthwise. Place the sliced ventresca on top. Cover with the third rectangle of puff pastry. Serve with 250g confit cherry tomato. Place in a baking tray and in the oven at 150°C for 20’. Sprinkle 1 espresso spoon of icing sugar, salt, 2 smashed garlic cloves, and olive oil.

Nutrition declaration: (see photo)
Store canned food in a cool, dry place. Store the rest, if not completely consumed, in a sealed container in the refrigerator for up to 2 days.

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