Tonno in porchetta

Salumeria di mare is the pure expression of salumeria (cured meat craftsmanship) and norcineria (traditional pork butchery) applied to seafood products. The company boasts a long history spanning well over thirty years of processing and curing the finest catch from the Mediterranean, following recipes handed down since the late 1800s from father to son, careful processing by expert hands, manual salting with Sale di Volterra and long curing: this is how these delicacies are born, and this is how Tonno in porchetta (tuna porchetta) is made.

Tonno in porchetta

Tuna porchetta is made from the finest yellowfin tuna caught through sustainable fishing in the rich waters of the Mediterranean. Its white and pinkish flesh is dotted with the brown colour of the spices used in its preparation. It is precisely the spices, particularly the Mediterranean ones, that give it that distinctive, flavourful taste. Cooking, carried out at a temperature between 160 and 280 °C, can last from a minimum of three to a maximum of six hours. Once cooked, however, it is not yet ready. It in fact needs to cool for several hours in dedicated rooms. The flavour and aroma of tuna porchetta are intense and typical of Tuscan cuisine. Its high protein content makes it an ideal food for athletes, while its low fat content and energy value of just 142 kcal per 100 g make it perfect for those following a low-calorie diet. It is a product that combines great taste with healthy eating. Besides being delicious, it is rich in omega 3 and omega 6 fats, valuable allies for our body. It is rich in minerals, including potassium, selenium and phosphorus, and B-group vitamins. Being also gluten-free, it can be safely enjoyed even by coeliacs. A tuna porchetta flavoured with herbs and aromatics in the style of pork porchetta, to be enjoyed hot or cold. It can be sliced quite thick or served as seared tuna slices accompanied by salad or legumes. Try it to prepare a filled sandwich served with a yoghurt sauce.