Ingredients
4
2 x 100 g cans of Ventresca de Bonito del Norte in olive oil
White Tuna in olive oil
400 g peeled pumpkin
100 g peeled potato
100 g peeled carrot
1 medium onion, peeled
5 tablespoons of extra virgin olive oil
1 teaspoon of salt
Black pepper (optional).
Fresh chives
About this recipe:
A smooth and comforting pumpkin cream, enriched with Ortiz white tuna belly, fresh vegetables, and a touch of chives that bring freshness and elegance to the dish.
1
Peel and chop the vegetables. Heat the oil in a pot, then cook the onion with salt over a low heat for 10 minutes.
2
Increase the heat, add the rest of the vegetables and cover with water. Bring to the boil, then reduce the heat. Cover the pan with a lid and cook for approx. 20 minutes.
3
Check the seasoning, then drain half of the cooking water and set it aside. Blend, adding cooking water until the desired consistency is achieved (more or less thick).
4
Wash, dry and chop the chives. Drain the ventresca, reserving its oil. Arrange the ventresca on a platter, sprinkle with pepper and plenty of chives, then drizzle with a little oil.
5
Serve the cream sprinkled with chives and, if desired, with a few drops of the filtered ventresca oil.
White Tuna is already a fish with exceptional flavor and qualities, but when it comes to its ventresca, one cannot resist its charms. It is a cut full of flavor and with a unique texture, perfect for the most discerning palates.
