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 Testa Conserve 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, up to the present. Based in Catania, fishmongers and bluefin tuna connoisseur Testa family continue to prepare tuna bottarga with artisanal methods generations old. These Mediterranean Bluefin Tuna are fished by Testa Conserve with their fishing boat Atlante, exclusively in the waters around Sicily. The tuna eggs are skillfully extracted, washed, purified, salted, and cured into a dry hard slab. They are then sliced into pieces and packaged by hand, allowing you to enjoy the rich flavor of the Mediterranean all year long.