Tuna Fillets in Natural Juice 200g. The best fillets of Pinna Gialla quality tuna selected by hand and preserved naturally in water and salt. To create the tasty Tuna fillets in natural juice, the fish is taken from the cold storage, cut into chunks, bled in running water, placed in stainless steel AISI 316 baskets, and cooked in water and salt at low temperature instead of being steamed as done industrially, in order to maintain its organoleptic qualities and avoid losing a large part of the proteins. After cooking, the product is cooled and, manually, a meticulous skinning and removal of bones is performed. The cleaned chunks are then cut into fillets and placed in glass jars. This phase is followed by filling the containers with water and sea salt. USES IN THE KITCHEN: Seasoning for first courses, second courses, or mid-day snacks. INGREDIENTS: Tuna (Thunnus albacares), water, salt. *Once opened, store in the fridge and consume within 3 days.
Price VAT included
Tuna Fillets in Natural Juice 200g. The best fillets of Pinna Gialla quality tuna selected by hand and preserved naturally in water and salt. To create the tasty Tuna fillets in natural juice, the fish is taken from the cold storage, cut into chunks, bled in running water, placed in stainless steel AISI 316 baskets, and cooked in water and salt at low temperature instead of being steamed as done industrially, in order to maintain its organoleptic qualities and avoid losing a large part of the proteins. After cooking, the product is cooled and, manually, a meticulous skinning and removal of bones is performed. The cleaned chunks are then cut into fillets and placed in glass jars. This phase is followed by filling the containers with water and sea salt. USES IN THE KITCHEN: Seasoning for first courses, second courses, or mid-day snacks. INGREDIENTS: Tuna (Thunnus albacares), water, salt. *Once opened, store in the fridge and consume within 3 days.
| Energy (kcal) | 109 |
| Fat (g) | 0.8 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 25.5 |
| Sale (g) | 2.1 |
