Ventresca Tuna Belly Lettuce Cup

Ventresca Tuna Belly Lettuce Cups

Sarah Mickey All Recipes, Tinned Fish Recipes Leave a Comment

Ventresca White Tuna Belly & Chile Lettuce Cups

Makes 6 Servings

Ventresca white tuna belly is the king of canned tuna. It’s not for sandwiches, but instead for salads & tapas like this one. Here the richness of the tuna belly is offset by the smokiness, fruitiness & kick of the aji panca chile paste.  Coarse-ground Spanish-style breadcrumbs (migas) add crunch.

Ventresca Tuna Belly Lettuce Cups
INGREDIENTS
  • 1 Head Romaine Lettuce (or a bag of romaine hearts)
  • 6 Slices White Sandwich Bread, crusts removed
  • Oil (olive oil, canola oil, grapeseed oil, etc)
  • Aji Panca Paste
  • 1 tin Ventresca Tuna Belly, drained & patted dry

DIRECTIONS

1

Preheat your oven to 425°F.

2

Peel the outer leaves off the romaine bunches until they start to lighten in color. Separate the inner leaves into two-leaf “boats”.

3

Make the Migas (Spanish Bread Crumbs):

Lay the slices of bread out on a cooling rack on a cookie sheet. Move the sheet to the oven and toast the bread until it’s completely dried out & the edges have browned.

Move the bread to the food processor and pulse it into pebble-sized shards.

When you’re getting close to serving, put the breadcrumbs into a hot, oiled skillet over high heat. Toast them, tossing frequently until well browned. Remove the pan from the heat.

4

Lay the paired leaves out on your serving dishes.

5

Separate the ventresca tuna into large flakes.

6

Top each boat with about 2 flakes of ventresca tuna belly. Brush some of aji panca paste onto the ventresca.

7

Sprinkle with the bread crumbs.

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