Whipped Ventresca tuna butter

Recipe

A dip with a twist - a flavoured butter in fact. A simple, yet classy way to begin a party with a seafood nibble.

Just as “toro - the belly of tuna - is known as the ultimate part for sashimi, “Ventre” means belly in Italian/Spanish and is the basis for the best preserved/tinned tuna known as Ventresca.

It is more expensive and can be harder to find. The providore Simon Johnson stocks Ventresca and is the man behind this recipe. It is apparently adapted from A Passion for Piedmonte by Matt Kramer.

I often need to substitute the Ventresca and have found really good quality tinned tuna in olive oil works very well. I like the Sirena brand.

Makes around 1 ½ cups. GF.

Pictured: Whipped Ventresca tuna butter

2 x 120g or 1 x 250g tin/s of the best tuna in oil you can find, Ventresca if possible - drained

200g unsalted butter, softened

1 anchovy

Once the butter is softened you are ready to prepare this lovely dip.

In a good blender, place the tuna and anchovy in and process til smooth, then add the butter and whip until well mixed together and smooth. Place the butter in your favourite serving bowl for serving. I like to sprinkle with a little crushed pink or black peppercorns. Serve immediately.

Or you can refrigerate but make sure you bring it to room temperature again before serving.

Serve with your favourite crackers – flavours work well her too like olive crackers, or rosemary.