Little Tuna in Extra Virgin Olive Oil

International Kosher Council Certified – Handcrafted, Mediterranean Tuna (78%) in extra virgin olive oil and sea salt

The "written" tuna of the Mediterranean: intense and tasty meat, for those seeking the true taste of the fish of the past

Little Tuna in Menaica Extra Virgin Anchovy Oil

Little Tuna in Extra Virgin Olive Oil brings to the table one of the Mediterranean's lesser-known treasures: the little tuna (Euthynnus alletteratus), a small coastal tuna with dark, intense, and characterful flesh, caught in FAO 37 waters using purse seine and hand-prepared in the Pisciotta laboratory. Just three ingredients—little tuna (78%), extra virgin olive oil (20%), and sea salt—for an International Kosher Council-certified preserve that brings the full, authentic flavor of traditional tuna to the table: bolder than albacore, more rustic, for palates that love the sea without compromise.
 
 
 

The roots of this Tuna are deep in tradition

Its name is already a poem: "alletterato" (literally, "little tuna") comes from the dark, sinuous markings on its back, so similar to scribbles and letters that southern fishermen dubbed it "written" tuna. For centuries, it was the people's tuna: too small for the large tuna fisheries and rich markets, it ended up in the nets of small-scale coastal fisheries and in the kitchens of seaside families, who made preserves, ragùs, and meatballs, celebrating its flavorful flesh. Today, more conscious cuisine is rediscovering it precisely for this reason: a local species, abundant and sustainable, the little tuna is the "forgotten fish" that Mediterranean chefs have brought back to the forefront. This jar showcases it as it deserves: handcrafted, with respect.
 
 
 

Choosing Little Tuna means taking care of yourself

Little tunny is an exceptional source of protein: 25,9 g of protein per 100 g and zero carbohydrates, with a high fat content (16,9 g, of which only 3,14 g are saturated), which is its nutritional strength. Being a true blue fish, those fats are rich in omega-3s, the heart, brain, and mood-boosting allies that the Mediterranean diet celebrates. Extra virgin olive oil completes the profile with oleic acid and antioxidants. Three ingredients, no additives, and hand-crafted: choosing little tunny also means choosing a local Mediterranean species, a gesture of taste that is also a gesture of respect for the sea.
 
 
 

How to Best Use: Tuna in Extra Virgin Olive Oil

• THE SOUTHERN APPETIZER – Serve it in generous flakes with Aeolian green olives and a drizzle of oil, accompanied by a glass of kombucha loaded with fig leaves iced: the Sicilian aperitif at heart, even without alcohol.
• RUSTIC TAGLIATELLE WITH TUNA – Roll out a sheet of pasta with the La Vergara Organic Type 2 Soft Wheat Flour, seasoned with flaked little tunny in a pan with garlic, oil and a pinch of chilli pepper: homemade pasta that tastes of seafood.
• THE PROTEIN LUNCH BOWL – Crumble it on the Achille Organic Brown Carnaroli Rice with seasonal vegetables: a complete lunch, to be accompanied with a Organic Ché Chu Vietnam White Tea cold for the perfect break.

The Producer: Menaica Anchovies

Alici di Menaica is the artisanal workshop of Donatella Marino and Vittorio Rambaldo in Pisciotta, Cilento: a family of fishermen who handcraft local catches—from anchovies to tuna—transforming them into exquisite delicacies made only with the sea, hands, salt, and time.
 
 
 

Ingredients

Little tunny (Euthynnus alletteratus) FAO 37 (78%), extra virgin olive oil (20%), sea salt. Allergens: FISH.

Fishing method: Purse seine (PS) — encircling nets and collection nets.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1066 kJ / 256 kcal
• Fat: 16,9 g, of which saturated fatty acids: 3,14 g
• Carbohydrates: 0 g, of which sugars: 0 g
• Protein: 25,9 g
• Salt: 1,21 g

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