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Albacore Tuna “Martini” Vital Choice alabacore tuna is superb across the board, but I especially love their canned tuna belly.
Known as Ventresca in Italian, this is the most succulent and delicate part of the tuna. It’s so good you can just eat it out of the can.
With a few simple embellishments, you can make it guest-worthy.
Here’s one of my favorite simple but elegant combinations that I often make myself for breakfast. Use a martini glass for a beautiful presentation. Serves one
1 3.75-ounce can albacore tuna (Ventresca preferred) A few slices of red onion, soaked in water for 15 minutes to take off the harsh edge Sprinkle of capers 1 heaping teaspoon olive tapenade 1 heaping teaspoon sour cream Two chives for garnish
Start with the tuna, then sprinkle on a few slices of red onion, then a few capers.
Dollop a spoonful of olive tapenade off to one side of the glass and place the sour cream next to it. Finish with a criss-cross of chives.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.