Tuna Ventresca

Tuna Ventresca
Récipes Quinta de Jugais - O Chef

We've been preparing some very special recipes for you to taste our products in the most delicious ways


  • 1 can of tuna ventresca (flesh from the tuna belly);
  • 50 g of red onion;
  • 60 g of carrots;
  • 1 clove of garlic;
  • 1 bay leaf;
  • 2 grains of black pepper;


  1. In a pot with some olive oil, sauté the garlic and onion cut in julienne, until golden. Add the carrots into thin half-moons, the cloves, pepper, the bay leaf. Drizzle with the vinegar and let it cook.
  2. Correct the seasoning with salt and pepper. Remove from heat and allow it to cool slightly. Drain the ventresca and place it on a plate. Add the marinated vegetables on top of ventresca.

Prodcuts Used