ventresca

1. uncountableFlesh from the belly of a tuna, which is prepared in oil and served as food.

   Anatra ripiena is a Venetian recipe for duck, sometimes boned, stuffed with a rich mixture of breadcrumbs […], sometimes some tunny ventresca, and nutmeg, […]

   2007, Gillian Riley, The Oxford Companion to Italian Food, Oxford University Press, →ISBN, page 163

   2 more examples

   The choice part of the tunny fish is the stomach (ventresca), which is very tender and of an appetizing creamy-pink color. […] For a salad one must always ask for ventresca.

   c. 1954-1987, Elizabeth David, Italian Food, Penguin Classics, published 1999, →ISBN, page 13

   Ventresca, tuna’s succulent belly, is another of my favorites. […] If I have some cooked cannellini or borlotti beans in the refrigerator, I warm them up with some of the liquid they have been cooked in, then drain them and add them to a can of ventresca together with several thin slices of raw onion.

   2007, Marcella Hazan, “Eating Alone”, in Jenni Ferrari-Adler, editor, Alone in the Kitchen with an Eggplant, Riverhead Books, →ISBN, page 104

plural Ventrescas

1. A surname.