Ventresca with Tumaca Sauce Tapenade

Ventresca with Tumaca Sauce Tapenade

Serves: 4 as an appetizer • Time: 20 minutes

While tumaca sauce is delicious on its own, it’s also fantastic mixed with briny capers and paprika. Jamie Bissonnette, curator of the Spain Box, serves this simple, yet crowd-pleasing appetizer at Toro, his popular restaurant in New York City and Boston.


  • ¾–1 cup tumaca sauce
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. capers, minced
  • 1 shallot, minced
  • 1 tsp. paprika
  • 4 large slices crusty bread
  • One 4 oz. can tuna belly
  • Celery leaves, for garnish
  • Pepper


Combine the tumaca sauce, olive oil, capers, shallot, and paprika in a bowl and mix well. Spread onto the toasted bread, then distribute the tuna belly onto each slice. Garnish with the celery leaves and pepper, and serve.


Jamie Bissonnette is the curator of the Spain Box. He is a 2014 James Beard Award winner, and the chef-owner of Coppa, an Italian wine bar in Boston, and the acclaimed tapas restaurant Toro in Boston and New York.



Jamie Bissonnette

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