Sicilian tuna bottarga is bold! It is a rare delicacy with a powerful umami flavor, and pairs well with robust, spicy southern Italian olive oils. Tuna bottarga has a stronger taste of fish than mullet bottarga. To use this tuna bottarga, all you have to do is peel away the outer layer and slice or grate it. One bottarga can flavor dozens of meals, and will last well for several years in the refrigerator.
Slice this Bottarga di Tonno thin for a classic spaghetti con bottarga with olive oil and lemon zest. Or to add not only savory umami but also a delightfully feathery texture to your dishes, shave it directly onto, bitter greens, mashed potatoes, risotto, scrambled eggs, pizza, or fresh fennel salad. We love this tuna bottarga sprinkled on a simple bruschetta with capers and extra virgin olive oil.
Our tuna bottarga from producer Tre Torri in Sicilia is made from the roe (egg) pouch of the Mediterranean Bluefin Tuna, Tonno Rosso.
Bottarga was once known as the “poor man’s caviar,” but that hardly does justice to this Mediterranean delicacy, prized by food lovers from the ancient Egyptian, Phoenician and Roman empires, on up to the present. Based in Erice, Conservificio Tre Torri continues to prepare tuna bottarga with artisanal methods generations old.
Based in Erice, Conservificio Tre Torri continues to prepare tuna with artisanal methods generations old. These Mediterranean Bluefin Tuna are never frozen and he entire production is done by hand.
Uncontrolled fishing has wreaked havoc on the tuna population, and Gustiamo is proud to support a small producer who continues to use tuna fished sustainably, with the traditional net and hook methods. Tre Torri produces a very small quantity of tuna bottarga every year. Producing this way is very expensive, and the price of Tre Torri una reflects the real cost of this Mediterranean delicacy; this is a Bluefin Tuna you can truly feel good about enjoying.
Read more about Tre Torri from Sicily here