Mediterranean tuna fillets in oil are entirely handmade with passion and attention according to the most ancient traditions and contain only a pinch of sea salt.
Being such a small part, this red tuna tarantello can only be obtained from large tuna according to artisan processing techniques, handed down from generation to generation. It is located halfway between tuna fillet and ventresca: it is softer than the Bluefin fillet, without reaching the fatter consistency of the ventresca (belly), which however does not lose its flavour.
Perfect for tuna lovers, this combo is ideal for preparing starters and main dishes.
The ventresca(belly) is the most valuable part of the bluefin tuna. The belly is obtained from the fatter part of the animal, the one that wraps the abdominal cavity: the muscle bundles are woven with fat that makes the meat softer and tastier.
Longfin Tuna, also known as albacore tuna, is fished entirely on a hook in very short fishing periods. It stands out for its light colour and the delicate flavour of the fillets.