Ventresca with Jersey butter | Tuna belly

Los Peperetes recommends warming the can in hot water for two minutes before you open it so that the butter melts.

The silken-textured prime cut of the tuna - the belly - hand-prepared and then packed in butter made from raw Jersey milk. The ventresca is from the white tuna or albacore. It is caught in the Cantabrian Sea when it is at its best and thus it takes the name Bonito del Norte. The butter is made in the artisanal Airas Moniz cheese factory in Lugo, Galicia, using the cream from their herd of Jersey Cows. A decadent and delicious tin. Try it smooshed on toast, or on a jacket potato drizzled with the melted butter and garnished with a shower of chopped parsley.