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
  • 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



Preheat your oven to 425°F.


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


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.


Lay the paired leaves out on your serving dishes.


Separate the ventresca tuna into large flakes.


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


Sprinkle with the bread crumbs.

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