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Stewed ventrisca (belly-cut of tuna)


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Another unquestionable specialty of Gijón cuisine is the ventresca tuna (ventrisca), a summer formula that enhances the most succulent part of tuna fish and has clear origins in the fishing district of Cimavilla.


Lightly brown potatoes in very hot oil, take them out immediately and add salt. Place ventresca on a baking or fish dish (previously greased with oil), with skin-side down, once cleaned, dry and opened like a book.

Dip it into oil, add salt and arrange sliced potatoes in a layer around fish. Put in pre-heated oven and keep it at medium temperature until brown (a long half an hour).
Stewed ventrisca (belly-cut of tuna)
  • 1 kg. Albacore (bonito del Norte) from the part known in Asturias as ventrisca, the juiciest one.
  • 2 potatoes, peeled, cleaned and sliced into eight pieces.
  • Olive oil.
  • Salt (half-refined).