Callipo Tuna Belly Fillets in Olive Oil 125g

Tuna belly, or ventresca, is the tender cut from the underside of the fish. Its natural marbling gives these fillets a softer, richer feel than ordinary tuna pieces. Callipo packs the fillets in olive oil with salt, keeping the focus on the fish. Lift them out gently and serve in generous pieces so the texture remains the attraction. A little lemon can brighten a plate, but this is a product that deserves a first taste on its own. The 125 g can is well suited to a small antipasti spread or a satisfying lunch for one. It also brings substance to a salad without needing much preparation: the fillets are already cooked and ready to eat. If you use some of the packing oil in a dressing, taste it first and season the dish accordingly.

• Antipasti: Set the fillets on toasted bread with sliced tomato, a few capers and lemon. Add the accompaniments separately; leave the tuna in broad pieces rather than breaking it up.
• A quick lunch: Put the tuna beside warm potatoes, green beans and a soft-boiled egg for a simple composed salad. A spoonful of the olive oil from the can can help bring the plate together.
• Pasta or rice: Fold the fish through warm pasta or rice just before serving. Try parsley and lemon zest for freshness. Gentle handling matters here: this is a soft cut, so there is no need to cook it again.

Ventresca is cut from the tuna’s belly, where the flesh has more natural fat and a noticeably supple texture. Callipo describes this cut as the soft part of yellowfin tuna and says its fillets are worked by hand in Italy. That care makes a practical difference at the table: the pieces are best presented whole, where their shape and texture can be appreciated. Keep a can for an unplanned meal with good bread, or make it the centre of an antipasti board when friends arrive.

Ingredients: Yellowfin tuna belly, olive oil, salt. Allergen: fish. Please check the label on the delivered pack for the definitive ingredient and allergen information.

Store the unopened can in a cool, dry place away from heat and direct sunlight. After opening, place any remaining tuna in a covered food-safe container, keep it covered with its oil, refrigerate and consume within 3 days. Follow the storage and best-before information printed on the delivered can.