Red Tuna in Olive Oil, entirely handcrafted with passion and attention according to the oldest traditions, contains only a pinch of sea salt. The Tuna in Olive Oil from Sicily is preserved in delicate local olive oil that enhances its flavor. The Tuna in Olive Oil from Sicily, the best quality of tuna, is meaty, compact but above all super tasty! Our Red Tuna in Olive Oil is produced artisanally and handcrafted using only Mediterranean Red Tuna, the best quality of tuna. The Red Tuna in Olive Oil is very rich in essential Omega-3 fatty acids, strictly without preservatives. The Tuna in Olive Oil is perfect as a cold second course, paired with salads, boiled potatoes, to dress first courses, etc. The Tuna in Olive Oil is increasingly rare and exquisite, belonging to the species Thunnus Thynnus and living in the Mediterranean Sea. It is characterized by a bright pink meat, a good texture, and a flavorful taste. After being caught, the Tuna in Olive Oil is processed fresh in our plant, where the entire processing cycle is carried out, from the selection of the pieces to cleaning, from boiling to packaging, fully respecting the ancient artisanal tradition. Did you know that, just like with pork, "nothing is wasted" from the tuna? That's right: everything from the tuna is used. The ovarian sac is salted, sometimes treated with brine injections, pressed, massaged, and dehydrated for a bit in the sun and wind and, after a shady aging in well-ventilated places, it becomes bottarga. The male roe is dried with salt and black pepper and vacuum packed. The entrails become tripe. The stomach is salted and consumed in soups. The dried fillet becomes mosciame or bresaola and is sliced like ham. The dried heart, with a strong taste, is a delicacy for connoisseurs. Then there are the ventresca, rich in fat and delicious raw or baked; the tarantello, or the meat between the fillet and the ventresca, less fatty and more pleasant to us; the buzzonaglia or busonaglia, a particular muscle, very dark and bloody and therefore less prized; moreover, the meat obtained by deboning the spine, tail, and head is spiced and transformed into salami. Type: Red Tuna in Olive Oil, RED Tuna and olive oil. 100% artisanal processing, handcrafted, strictly WITHOUT PRESERVATIVES. Natural preservative: Sea Salt. Color: Dark meat. Storage Instructions: Store in a cool and dry place away from heat sources. After opening, keep refrigerated and consume within 4 days. Shelf life: 4 years from the production date, after opening keep refrigerated and consume within 3 days. 100% Sustainable fishing.
Price VAT included
Red Tuna in Olive Oil, entirely handcrafted with passion and attention according to the oldest traditions, contains only a pinch of sea salt. The Tuna in Olive Oil from Sicily is preserved in delicate local olive oil that enhances its flavor. The Tuna in Olive Oil from Sicily, the best quality of tuna, is meaty, compact but above all super tasty! Our Red Tuna in Olive Oil is produced artisanally and handcrafted using only Mediterranean Red Tuna, the best quality of tuna. The Red Tuna in Olive Oil is very rich in essential Omega-3 fatty acids, strictly without preservatives. The Tuna in Olive Oil is perfect as a cold second course, paired with salads, boiled potatoes, to dress first courses, etc. The Tuna in Olive Oil is increasingly rare and exquisite, belonging to the species Thunnus Thynnus and living in the Mediterranean Sea. It is characterized by a bright pink meat, a good texture, and a flavorful taste. After being caught, the Tuna in Olive Oil is processed fresh in our plant, where the entire processing cycle is carried out, from the selection of the pieces to cleaning, from boiling to packaging, fully respecting the ancient artisanal tradition. Did you know that, just like with pork, "nothing is wasted" from the tuna? That's right: everything from the tuna is used. The ovarian sac is salted, sometimes treated with brine injections, pressed, massaged, and dehydrated for a bit in the sun and wind and, after a shady aging in well-ventilated places, it becomes bottarga. The male roe is dried with salt and black pepper and vacuum packed. The entrails become tripe. The stomach is salted and consumed in soups. The dried fillet becomes mosciame or bresaola and is sliced like ham. The dried heart, with a strong taste, is a delicacy for connoisseurs. Then there are the ventresca, rich in fat and delicious raw or baked; the tarantello, or the meat between the fillet and the ventresca, less fatty and more pleasant to us; the buzzonaglia or busonaglia, a particular muscle, very dark and bloody and therefore less prized; moreover, the meat obtained by deboning the spine, tail, and head is spiced and transformed into salami. Type: Red Tuna in Olive Oil, RED Tuna and olive oil. 100% artisanal processing, handcrafted, strictly WITHOUT PRESERVATIVES. Natural preservative: Sea Salt. Color: Dark meat. Storage Instructions: Store in a cool and dry place away from heat sources. After opening, keep refrigerated and consume within 4 days. Shelf life: 4 years from the production date, after opening keep refrigerated and consume within 3 days. 100% Sustainable fishing.
| Energy (kcal) | 252 |
| Fat (g) | 16.2 |
| of which Saturates (g) | 2.7 |
| Protein (g) | 26.5 |
| Sale (g) | 1.2 |
