White Tuna ‘Ventresca’, Cantaloupe, Coriander & Balsamic

Do you know that cantaloupe blends really well with salty ingredients and with condiments such as balsamic vinegar? Here’s a great example with a salad made of canned white tuna ‘ventresca’ (the fish belly part – only use fine quality ‘ventresca’ such as ORTIZ and their beautiful tin cans), deglazed cantaloupe and coriander leaves ! Ingredients: 

  • 2 cups cantaloupe (make small cantaloupe balls)
  • 200g white tuna ‘ventresca’, drained
  • 1 tbsp Xeres vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil for the cantaloupe balls and 1 extra for the sauce
  • 1 tsp Meaux mustard
  • 1 large handful coriander leaves, chopped
  • Guérande salt and pepper


  1. In a pan, pour the olive oil and the cantaloupe balls. When they are slightly golden and not too squishy, add the Xeres vinegar to deglaze them. Keep on the heat for 1 minute
  2. Display the tuna bits and the cantaloupe balls on your plates / serving dish
  3. Mix all the sauce ingredients and pour the sauce on the cantaloupe/ tuna
  4. Top with coriander, salt and pepper

Enjoy !