Ventresca Montadito
Tuna belly on a crisp toast
Ventresca tuna belly on a small toast with a smear of fried tomato sauce and a finish of EVOO and flaky salt. A montadito that feels luxurious because tuna belly IS luxurious. Two Iberico Club products, one piece of bread, and you've made a $15 restaurant bite for $4.
Ingredients
- Bonito del Norte Belly Tuna “Ventresca” fillets from Bermeo, Spain. 4 oz.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- The World's Finest Fried Tomato Sauce 12.5 oz Jar
Preparation
- Toast small bread rounds until golden and firm.
- Spread a thin layer of fried tomato sauce — just enough to coat.
- Lay a piece of ventresca tuna belly on top. It should cover the toast.
- Finish with EVOO, flaky sea salt, and a crack of black pepper.
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