Ventresca Tuna is consider the foie gras of the tuna fish. This is the richest, most sensual bit of fish you'll ever take out of a can.
There is Ventresca Tuna from Spain and South America. It's ever more difficult to get because of the high demand for it in Japan for sushi, where it's known as toro. Made from the belly of atun blanco, fileted for freshness within hours of being brought on board the boats. This is absolutely unlike any other tuna you've ever tried. Incredibly smooth, almost velvety in texture, ventresca will make you forget other canned tuna you've had.