Ventresca Tuna Bellies
3.75 oz cans, in organic EV olive oil | Product #CTV306
Hand-cut from the richest, most tender portion of the small albacore, our tuna bellies are packed with a pinch of sea salt and organic extra virgin olive oil. Unique, delicious, and loaded with omega-3s.
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on orders over $99
- Low sodium
- Easy-open top
- Dolphin safe
- Monterey Bay Aquarium "Best Choice”
- Certified sustainable by Marine Stewardship Council
- Product of USA
Cooked just once for maximum flavor and nutrition, our albacore tuna are selected for their small size to ensure optimal levels of purity.
In addition to ample protein, albacore provides omega-3s in abundance, and substantial amounts of vitamin D.
Ventresca is the Sicilian term for tuna loin meat cut from the tender belly, and ours comes from truly superior albacore.
Optimally pure, tender, and sustainable
All Vital Choice albacore comes from a North Pacific fishery in which smaller boats line-catch individual tuna using the sustainable troll method. This ensures careful handling of each fish, safety for dolphins, and very minimal bycatch.
Thanks to its sustainable harvest and lower mercury content, albacore from this fishery is Monterey Bay Aquarium "Best Choice”.
Vital Choice albacore is sustainably harvested by our neighbor Paul Hill, who quickly flash-freezes it on his small boat to preserve the fish at its peak of freshness.
Because predatory fish such as tuna accumulate mercury over time, Paul provides us with younger, smaller albacore (15 lbs or less) for optimal purity. These smaller fish comprise a portion of every catch, and are not targeted for harvest.
What People Say
"Your canned salmon and tuna are out of this world! Thanks for fishing responsibly so that my family can enjoy your products. I've recommended your products to many many people in my practice and otherwise (I'm a physician).” – D. Bassett
Learn this food's omega 3/6 balance, and why it matters.
Average Ratings: 5
Read more reviews >
3550mg total omega-3s per serving:
EPA 840mg • DHA 2430mg
Keep canned fish in a cool place. Consume by the date stamped on each can.
The classics -- tuna salad in sandwiches or salads -- remain the best ideas.
Mayo-Free Tuna Salad
We like to replace mayonnaise with heart-healthy olive oil. Mayo is usually made with oils high in generally pro-inflammatory omega-6 fatty acids, which compete with the omega-3s in fish for space in your cell membranes. 4 sun-dried tomatoes (optional)
1/4 red onion, minced
12 ounces Albacore Tuna in water, drained
1 rib celery, chopped
2 tablespoons organic extra virgin olive oil
2 tablespoons chopped fresh basil, cilantro, or parsley leaves
Kosher sea salt and organic lemon-pepper mix
Cover the sun-dried tomatoes with hot water in a bowl. Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl. To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes. Add the tuna, breaking it into large chunks, along with the celery and toss to combine. Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper.
Serve on whole grain bread or mixed greens.
Non-perishable shipments to Washington State, Oregon, Idaho, and
Northern California may arrive faster, in 1 or 2 days.
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