Whipped Ventresca tuna butter

Pictured: Whipped Ventresca tuna butter

Just as “toro” is known as the belly of tuna and the ultimate part for sashimi, “Ventre” means belly  in Italian/Spanish and is the basis for the best preserved or tinned tuna known as Ventresca. 

It is more expensive and can be harder to find. The original recipe for this dip or spread  is provided by the well-known providore Simon Johnson who is all about stocking amazing products just like this. It is apparently adapted from A Passion for Piedmote by Matt Kramer.

I often substitute this recipe with the Sirena brand and it is still delicious – you can find this Sirena and other good quality tinned tuna everywhere now.

2 x 120g or 1 x 250g tin/s of the best tuna in oil you can find, Ventresca if possible - drained

200g unsalted butter, softened

1 anchovy

Once the butter is softened you are ready to prepare this lovely dip.

In a good blender, place the tuna and anchovy in and process til smooth, then add the butter and whip until well mixed together and smooth. Place the butter in your favourite serving bowl for serving. I like to sprinkle with a little crushed pink or black peppercorns. Serve immediately.

Or you can refrigerate but make sure you bring it to room temperature again before serving.

Serve with your favourite crackers – flavours work well her too like olive crackers, or rosemary.

Serve with your favourite crackers – flavours work well her too like olive crackers, or rosemary.

Makes  around 1 ½ cups