Ortiz White Tuna Ventresca with mashed potatoes
2 cans of Ortiz White Tuna Ventresca
800g red potatoes
200 ml of whole milk
150g of salted butter
Freshly ground white pepper
8 sage leaves (optional)
2 tablespoons capers
Sage, a flavor with a difference: Italian cuisine often combines ‘burro e salvia’ (butter and sage) to season gnocchi and stuffed pasta dishes. If you cannot easily find it for the recipe, we suggest you substitute it with a touch of lemon, orange or even tangerine juice.
1
Boil the milk with 100 g of butter. Set aside. Cook the peeled and chopped potatoes in a saucepan with boiling salted water for 20 minutes. Mash them in a potato masher and add the milk until you get the consistency of mashed potatoes—season with salt and pepper.
2In a frying pan with the remaining butter, lightly fry the drained capers and, optionally, the sage leaves.
3Place ¼ part of the mashed potato in each plate and a drained Ortiz White Tuna Ventresca for each diner. Add a spoonful of the butter with capers and decorate with two fried sage leaves.
White Tuna Belly to celebrate
White Tuna is by itself a fish with exceptional flavor and qualities, but when it comes to its ventresca (tuna belly), we simply cannot resist its pleasures. A very flavorful part with a unique texture, perfect for foodies or for that day when guests are coming over.
