Seriously - ventresca is the richest, most luxurious cut of tuna around. If you eat sushi, this is "toro" - tuna belly. Think pork belly, but from a fish. 

The fish is laid in the can by hand as a solid piece, then packed in Spanish olive oil with a touch of salt, allowing the full character of the fish to shine. Don't mix this into a tuna salad. That would be a tragedy. Don't do much of anything to it but lay it out on a pretty plate, admire it for a minute, then savor each decadent layer. 

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