Preparation
The natural taste of ventresca (or tuna soft-part) is so good, that no much treatment is needed, as cooking or combining ventresca with other flavors would mean hiding its special taste. The preparation of this sandwich is very quick, as you can simply use a ready-to-eat puff pastry roll; however, should you be particularly talented, you can also enrich this recipe by using a homemade puff pastry.
Cut puff pastry in rectangles of your preferred size and place them on a tray covered with baking paper. In the meantime, dilute triple tomato concentrate with oil in a bowl and plentifully brush it on pastry rectangles. Place pastries in the oven at 190°C for approximately 10 minutes carefully checking they would not roast. Assembles sandwiches by placing a sandwich rectangle on a dish, then place a piece of ventresca and some pine nuts, followed by some pastries and complete with more ventresca fillets and pine nuts. Finish with some salt grain.
