Mary Pepa Atún Claro Ventresca
Mary Pepa’s Atún Claro Ventresca showcases the most prized cut of yellowfin tuna – the delicate belly, known for its rich marbling and melt-in-the-mouth texture. Carefully hand-trimmed and packed in fine olive oil, this tin captures the essence of traditional Spanish conservas craftsmanship. The result is silky, flavourful tuna with a depth and smoothness that stands apart from standard cuts, making it a true treat for the table.
Serving suggestion
Best enjoyed simply, Ventresca shines when served on toasted sourdough with a light drizzle of its own oil and a scattering of sea salt flakes. It also pairs beautifully with roasted peppers or a fresh tomato salad, where its richness balances clean, bright flavours.
Wine matches
International: A crisp Albariño from Rías Baixas, whose citrus lift and saline minerality cut through the tuna’s buttery richness.
Australian: A Margaret River Chardonnay, lightly oaked, offering stone fruit and nutty notes that complement the Ventresca’s luxurious texture.