Published July 1, 2011. From Cook's Illustrated.
You'd never recognize this ultra-premium product as canned tuna—and you'd never mash it up into tuna salad.
The imported European equivalent of sushi-grade toro, ventresca tuna is cut from the fatty belly of either the bonito del norte or yellowfin species, and the buttery, tnder, olive-oil packed slices make a luxe addition to any Niçoise salad or Spanish tapas spread.
Most of the six brands we tested (priced from $1.20 to $4.72 per ounce, plus shipping) stood head and shoulders above regular supermarket canned tuna. One in particular left tasters swooning over its "creamy, delicate' meat boasting "full, rich tuna flavor." We think it's worth the occasional splurge, but since it fetches $35 for 8.5 ounces before shipping, we gladly elected a more frugal alternative: The "firm-fleshed," "briny" ventresca yellowfin fillets from our Best Buy cost one-quarter the price ($7.99 for 6.7 ounces) and can be found in some supermarkets.