/ Our magazine / Discovering tuna: everything you need to know
/ Our magazine / Discovering tuna: everything you need to know
Speaking of prestigious qualities of fish, we cannot fail to mention tuna, which belongs to the Scombridae family. The tuna is definitely one of the most widespread species of fish in our seas, particularly in the waters of Sicily, especially along the coast of Trapani, where most of the Italian tuna masters are located. The "Thunnus" family counts eight different species, which are primarily distinguished by their large sizes, ranging from the one-meter length of the Thunnus atlanticus to the four and a half meters of the Thunnus Thynnus.
Tuna is one of the most prized qualities of fish, a characteristic that mainly explains why, before being processed—a process that happens exclusively at the artisan level—the catch must necessarily be fresh and come from the work of boats specialized in this type of fishing. In the Italian seas, one can mainly find Red Tuna and Alalunga Tuna, two of the most prized qualities of tuna that are highly appreciated by chefs.
The red tuna, scientifically named Thunnus Thynnus, is certainly among the most prized products of the sea, found in the tropical waters of the Atlantic Ocean and the Mediterranean Sea; this particular species also prefers to swim offshore and generally frequents waters with temperatures above 10 °C. The flesh of red tuna is a deep red color, extremely tender and flavorful, but above all nutritious because it is rich in proteins and unsaturated fatty acids such as Omega 3, a substance very useful for protecting the cardiovascular system.
The delicious red tuna is undoubtedly one of the most prized and sought-after fish species that, due to intensive fishing in recent decades, is now at risk of extinction, so much so that it appears on the red list of Greenpeace, which lists all the marine species at greatest risk. For the processing of red tuna, reliance is placed on tradition, following the directives passed down by the tuna masters.
The first phase clearly involves using the catch of the day, as freshness is a fundamental and basic requirement, followed by the cold washing of red tuna and finally the cutting. The division of the fish’s flesh into its various more or less prized anatomical parts must be done using special knives; it is also necessary to ensure that this operation is carried out by experienced personnel, specialized in handling products from the fishing sector, to avoid removing important gastronomic parts.
From the cutting of red tuna, the most prized parts are selected: the ventresca, obtained from the fattest part of the animal, which envelops its abdominal cavity; the tarantello or mosciame, a delicacy obtained from the lower abdomen of red tuna, and more specifically from the upper part of the tuna's ventresca; and finally, the fillets. In the second processing phase, the various parts derived from the cutting are boiled, salted, and drenched in extra virgin olive oil before being placed to dry. Once the tuna meat has absorbed the oil, the sterilization phase follows, as required by the new European regulations.
Another variety of tuna, less prized than red tuna but still able to enchant the palate of diners, is definitely the Alalunga Tuna. The Alalunga Tuna, scientifically known as Thunnus Alalunga, is mainly found in the Mediterranean Sea, especially in the Adriatic Sea, and has characteristics very similar to red tuna. The main anatomical differences between these two species are primarily found in the fins: in Alalunga, they extend all the way to the anal fin. Additionally, its eyes are larger compared to those of red tuna.
The best type of processing for Alalunga tuna is artisan, which differs from industrial processing primarily in the way the fish is cut—strictly by hand. The fish cut into fillets is placed in a basin with water and brine, where the cooking process takes place, aimed at removing all impurities from Alalunga tuna. Once this phase is finished, it is followed by cooling done in tanks adjacent to those used for cooking; then, once the desired temperature is reached, the meat is cleaned, removing skin, bones, fins, and any parts that still have traces of blood, as these render the fish inedible.
Tuna is a dish that pairs well with various flavors, and in our country, the homeland of good cuisine, there are many dishes that feature it as the main course. Now let’s see some tasty and easy ways to enjoy the best tuna in oil.
The classic combination for tuna is with pasta, a quick and nutritious dish that can be prepared in a few minutes and is recommended for those who work outside and bring their lunch from home. To prepare a good pasta with Alalunga Tuna fillets, rigatoni or fusilli are usually chosen, or any pasta shape that is perfect for absorbing and holding onto any sauce; the most classic sauce involves using fresh tomato and tuna, which are sautéed in a pan with oil and onion. Sometimes, pitted black olives are also added to give the sauce a touch of acidity.
The Ventresca di Tonno Alalunga has a flavor that truly captivates from the first taste. Ventresca is the most prized part of the tuna and, for this reason, it is ideal to be eaten on its own as a starter or as a second course, perhaps accompanied by grilled vegetables.
One way to enjoy this precious product is to use it as an ingredient for fresh yet flavorful salads: the result will be truly astonishing because it will allow you to taste a dish that is both healthy and delicious, absolutely different from the usual, given that the flesh of Alalunga Tuna is extremely tender and flavorful.
The Sardinian Red Tuna is one of the most prized and sought-after varieties of tuna. It is also the tuna that has the most nutritious flesh, particularly rich in proteins and fats. Given the high prestige and success this product enjoys in the market, we can say that the best way to enjoy it is to consume it alone, accompanied by a side of vegetables with a not too intense flavor, so as not to overpower the taste of the red tuna meat. Every meal is thus suitable for showcasing this truly gourmet product that will amaze you from the first taste.
All the tuna in oil from Spaghetti e Mandolino comes exclusively from excellence such as Sarda Affumicati, located in Buggerru in the heart of Sardinia, and Mare dell’Etna, which is located in Acireale on the eastern coast of Sicily. In short, only the best from the sea of our wonderful islands!
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