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Sicilia
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Mediterranean Bluefin Tuna
This is no ordinary tuna. This is Mediterranean Bluefin tuna, " Tonno Rosso". Fished off Favignana, a tiny island off the Northwest coast of Sicily, this is a far cry from your average tinned skipjack tuna with dry texture and bland taste that needs gobs of mayo to mitigate the chalkiness.
Unlike skipjack and yellowfin fished in the Atlantic, this tuna is not frozen before being brought ashore to process.
Based in Erice, Conservificio Tre Torri continues to prepare tuna with artisanal methods generations old, using sea salt from Trapani rich in magnesium and top quality Sicilian olive oil. The tuna is packaged by hand.
Ventresca, the belly of the fish, known in Japan as toro is the fattiest cut. It has an unctuous velvety texture. Tarantello is tuna from the abdominal muscle. It has deep butter complex flavor, but not as rich as Ventresca. Trancio di Tonno is quite simply tuna fillet. It's the leanest part of the tuna and so, tends to be the toughest... but Bluefin tuna is never tough.
All you need is to open the can of tuna, then a squeeze of lemon, a few drops of balsamico, maybe a few cooked beans, asparagus, some boiled potatoes, a slice of sweet onion, a few roasted red peppers... and you have a feast!
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