Tuna Appetizer

Lettuce, sasizzella, bottarga and red tuna heart in extra virgin olive oil

The four most precious parts of tuna in a single jar: artisanal processing

The Tuna Appetizer from the Tre Torri Canning Factory

This isn't just tuna in oil: it's an assortment of the most sought-after parts of Mediterranean bluefin tuna, those that, in the tuna fishery tradition, were never canned but were instead kept by those who recognized their value. Inside the jar are four different preparations—lattume, sasizzella, bottarga, and heart—each with its own texture and intensity, blended in extra virgin olive oil with sea salt and pepper. It's a gourmet product, designed for those who want to bring something rarely found to the table: a ready-made appetizer, ready to open and serve, with a complexity of flavors ranging from delicate to powerful in the space of a single dish.
 
 
 

The roots of this appetizer lie in the "fifth quarter" of the sea

In the Sicilian tuna fishing culture, nothing of the tuna was wasted - and this was long before the concept of sustainability entered common parlance. The body of the animal was dismantled piece by piece, and each part corresponded to a specific process and a dialect name: thus the milk, the male's seminal sac, was salted and preserved in oil, becoming one of the most sought-after delicacies for its soft and velvety consistency; bottarga It was born from the female's eggs, salted, pressed and dried for weeks until it became a concentrate of marine flavour to be grated; the heart it was also salted and dried, acquiring a compact structure and a deep, mineral flavour; little sausage, literally "sausage," is the result of processing the tastiest cuts of fish into cured meat. This knowledge was passed down from father to son in the tuna fisheries of Favignana, Trapani, and Bonagia, and today survives in a few artisanal processes like this.
 
 
 

Technical Data

• Species: bluefin tuna (thunnus thynnus)
• FAO fishing zone: 37.1.1 / 37.1.3 / 37.2.2 (Mediterranean Sea)
• Fishing equipment: purse seine nets and longlines
• Method: caught, wild fish
• preservative: extra virgin olive oil
• Processing: artisanal

Choosing the Tuna Appetizer means taking care of yourself

With 30,2 g of protein per 100 g, this appetizer has one of the highest protein contents found in a preserved product, along with relatively low fat—12,4 g, of which just 2,2 g are saturated—and a total absence of carbohydrates and sugars. Tuna fat is known for its omega-3 fatty acid content, and the oil used is exclusively extra virgin olive oil, with no seed oils. Being a salty and concentrated product, 1,9 g of salt per 100 g is enough to enrich a dish.
 
 
 

How to Best Use: Tuna Appetizer

• AS IT IS, IN THE SEAFOOD BOARD: serve it at room temperature with its oil, accompanied by Handmade Rustic Breadsticks or from Organic Verna Wheat Crackers, with a few drops of Organic PGI Verdello Lemon.
• ON CROSTINI AND CANAPÉS, FOR AN IMPORTANT APERITIF: arrange the pieces on Semi-wholemeal Country Bread toasted with a drizzle of butter or with the Organic Dried Tomato Cream, and accompanied with a glass of Fiammetta Vermentino IGT Organic.
• TO ENRICHE PASTA AND SALADS: break it raw on some Whole Wheat Spaghetti Senatore Cappelli with their oil and a little cooking water, or on a salad Organic Salad Tomatoes: a few flakes are enough to transform the dish.

The Producer: Tre Torri Canning Factory

The Tre Torri Canning Factory artisanally processes Mediterranean bluefin tuna according to traditional tuna fisheries: fillets, bottarga, tuna fillets, tuna hearts, and cured meats, preserved in extra virgin olive oil. This production process enhances every part of the fish, ensuring traceability of the species, fishing area, and method used.
 
 
 

Ingredients

Milk of TUNA red (thunnus thynnus), sasizzella of TUNA red (thunnus thynnus), bottarga of TUNA red (thunnus thynnus), heart of TUNA red (thunnus thynnus), extra virgin olive oil, sea salt, pepper.

Allergens: contains FISH.
 
 
 

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

• Energy: 979 kJ / 233 kcal
• Fat: 12,4 g
• of which saturated: 2,2 g
• Carbohydrates: 0 g
• of which sugars: 0 g
• Protein: 30,2 g
• Salt: 1,9 g

Food container

Store the jar tightly closed in a cool, dry place, away from light. After opening, refrigerate and consume within a few days, keeping the product completely covered with oil and scooping it out with a clean fork. At low temperatures, extra virgin olive oil may solidify and become cloudy: this is natural; simply let the jar sit at room temperature for a few minutes before serving. The remaining oil is excellent for seasoning.
 
 
 

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