The tuna belly is the most valuable and tasty part of the fish that can become the protagonist of many recipes. Here are some ideas for preparing first courses, main courses and finger food
There streaky it is one of the noblest parts of the tuna, is obtained from the belly muscles – increasingly fat and softer – and is sold in fillets. Yes it can eat fresh or keep in olive oil and lends itself to giving life to numerous recipes.
Since it is a part quite fat of tuna, in almost all recipes – especially those in which it is consumed fresh – we tend to degrease the belly. Therefore, grilling or grilling are ideal.
The recipes with the belly
This valuable part of the tuna, as mentioned, it is used in many recipes. From first courses to seconds, passing through finger food,
Let's start with some spaghetti with the ventresca, quick pasta to make (15 minutes are enough) and perfect to bring to the table in the summer. Still on the subject of first courses and spaghetti, this precious part of tuna becomes a precious ingredient to add to Pasta Alla Carrettiera, Sicilian specialty. Also try pairing with rice puddings in tomato soup or in a pie with fingering and aubergines.
For those who love sweet and sour, the belly becomes a valuable ingredient to make a slice of fish with spinach, raisins and pine nuts or with del raw ham for an excellent cross between sea and mountains.
Delicious second courses with tuna belly, to be tried especially in summer for their fresh and light taste, are scones with onion, a Arabic sandwich paired with swordfish or gods rice patties with ventresca, mozzarella and tomato.
And for those who want a appetizer very particular based on belly? A pineapple boat with avocado, delight for the sight and the palate.
Discover in the tutorial other curiosities and other tips to prepare the belly
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