Ventresca

The choice part of the tunny fish is the stomach (ventresca), which is very tender and of an appetizing creamy-pink color. […] For a salad one must always ask for ventresca.

Anatra ripiena is a Venetian recipe for duck, sometimes boned, stuffed with a rich mixture of breadcrumbs […], sometimes some tunny ventresca, and nutmeg, […]

Ventresca, tuna’s succulent belly, is another of my favorites. […] If I have some cooked cannellini or borlotti beans in the refrigerator, I warm them up with some of the liquid they have been cooked in, then drain them and add them to a can of ventresca together with several thin slices of raw onion.