Our Delikatessen Recipes

Tuna ventresca and condiment

  • 4
  • 10
  • 2 tins Ortiz tuna ventresca
  • 2 spring onions
  • Kalamata olives
  • 2 small preserved lemons
  • Alexis Munoz Olive oil
  • Salt
  • Espelette pepper

Discover our recipe for tuna ventresca with condiments, enhanced by the Mediterranean flavors of lemon, olive oil and Espelette chili pepper.

Simple to prepare, this dish highlights the tenderness of tuna ventrèche, accentuated by the freshness of lemon, the richness of olive oil and the light spiciness of Espelette pepper.

A real delight for lovers of aperitif recipes with a Southern accent!


Cut the spring onions into thin rings and the preserved lemons into small pieces.

Pit and chop the olives, then mix with the olive oil. Season to taste.

Serve the ventresca with this condiment.