fbpx
Yellow fin tuna fillets in oil

Yellow fin tuna fillets in oil

by Seafood delicatessen

5,90

Yellow fin tuna fillets in oil

Fish specialty entirely handmade. A high quality product, obtained from hand-cut whole loins of prized tuna. The preserve is in organic extra virgin olive oil.

Don't throw away the oil, use it to flavor a first course or to prepare a mayonnaise.

200 g jar – drained 160 g

 

Find out how foodaloo.it works
Quantità

See also the other products of Salumeria di mare


COD: KGRPT01TNOL200 Categoria:
Filetti Tonno Pinna Gialla in olio

Tasted by

Gianluca

The Alchemist

Excellent as an appetizer or a salad. Perfect for first courses

Seafood delicatessen is pure expression of delicatessen and of butchery applied to fish products, the company boasts a long history of well over thirty years of processing and maturing of the best caught of the Mediterranean with handed down recipes that date back to the end of the 19th century handed down from father to son, accurate processing by expert hands, manual salting with Sale di Volterra and long seasoning, this is how these delicacies are born and this is how the Yellow fin tuna fillets in oil

Yellow fin tuna fillets in oil

THE Tuna fillets are obtained with traditional procedures performed strictly by hand. The fillets are obtained by cutting them by hand from whole tuna loins, a job that requires experience and mastery in cutting and processing. Here they work fine tuna to offer a product that presents the characteristics of value and high quality. The delicatessen makes use of long experience and tradition for the processing of fish specialities with recipes dating back to the end of the 19th century. He has always selected the best fish and used the purest Volterra salt without the use of preservatives.

Once in the jar, the fillets are covered with extra virgin olive oil from organic farming. In order to offer in addition to a quality product, a healthy and natural product. The oil used for the preserve does not use synthetic chemicals and GMOs.

Tuna fillets are a treasure reserve in the kitchen which lends itself to many recipes and interpretations: let's start with the first courses: linguine with tuna scented with lemon, penne with tuna, olives and peppers. Rice and tuna salad. Red beets, tuna and boiled eggs. Tuna and avocado mousse.

And the oil? nothing is thrown away: use it for season the pasta adding a little chopped parsley and onion perhaps with the addition of lemon or lime juice!

Preparation time

Ingredients on the label

Yellowfin TUNA (Thunnus albacares) caught in FAO area 34 with 80% hooks and lines, 20% organic extra virgin olive oil, Volterra salt (Italy)
CAN' CONTAIN MOLLUSCS AND CRUSTACEANS

Allergens

tuna
CAN' CONTAIN MOLLUSCS AND CRUSTACEANS

Warnings

May contain traces of crustaceans and shellfish products, fish and fish products, soy and soy products, nuts, sesame seeds and sesame products, shellfish and shellfish products

Note

, , , , , , ,

Average nutritional values per 100 g of product

available soon

Retention time

SEE LABEL

Method of conservation

Store in the fridge at a temperature between 0 and +4 ° C

Recommended combinations

For an appetizer, for a rice salad, a filling for vegetables, a sauce for a first course.

Shipment

Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food.

region

Salumeria di mare

Quando ho conosciuto Mauro Pellegrini ed ho avuto modo di assaggiare i suoi salumi di mare sono rimasto folgorato dalla bontà e dalla bellezza di questi prodotti. Quando poi gli ho chiesto come gli fosse venuta questa idea dei salumi di pesce mi ha raccontato la storia dei suoi trisavoli: nell'Ottocento la maggiore fonte di sostentamento degli abitanti dell'Appennino pistoiese si doveva alle "Carbonaie", ovvero alla trasformazione della legna, soprattutto di faggio, in carbone. E i trisnonni di Mauro erano dei carbonari che portarono queste tecniche in Maremma, nell'isola d'Elba ed in Sardegna e perciò stavano svariati mesi lontani da casa. L'abbondanza di pesce, la dimestichezza con la legna e l'affumicatura, insieme alla voglia e alla necessità di avere dei prodotti sani e di lunga durata, hanno fatto sì che inventassero i primi salumi di mare come la bresaola di tonno e lo speck di pesce spada affumicato.
E Mauro con orgoglio ha ripreso e sviluppato questa produzione artigianale di carni di pesce del Mediterraneo, lavorandole con sapienza, creatività e la consapevolezza di offrire dei prodotti sani, ricchi di proteine nobili e sorprendentemente buoni. Se poi i suoi trisnonni "Carbonari" fossero anche coinvolti nei moti rivoluzionari del Risorgimento…  è un'altra storia.

en_GB