The product
Ventresca di Tonno Rosso in olio di girasole biologico
The most precious tuna cut, preserved in cold pressed biologic sunflower oil
Code:
94198
Country of origin:
Italy - Sicily
Weight:
190 g (drained weight: 136 g)
Minimum order:
1 piece
| Description | Bluefin tuna caught in the Mediterranean Sea from ships owned by the Testa family |
|---|---|
| Appearance | The meat colour is intense, with brown shades |
| Taste | Sweet and delicate, once in the mouth it melts as butter, releasing all the pleasant aroma of tuna |
| Curiosity | The belly is the most precious cut of the tuna, very demanded by the Japanese market; this cut is rich in fat and its very friable |
| Our selection | Testa family is responsible for the entire production process, from fishing to the jar |
| Suggestions | Perfect on its own, paired with grilled vegetables, topping a pizza with dry tomatoes or as a classy ingredient for salads |
| Ingredients | Bluefin TUNA (Thunnus thynnus) 72%, organic sunflower seed oil 27%, sea salt |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Production Method | Caught at sea with purse seine nets |
| Weight | 190 g (drained weight: 136 g) |
| Packaging | Glass jar |
| Storage Conditions (packaged products) | Keep in a cool and dry place, away from heat and direct sunlight |
| Instructions for use | Once opened, keep in fridge and use within 5 days |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1191 kJ / 285 kcal Fat: 24,2 g of which saturates: 3,7 g Carbohydrate: <0.1 g of which sugars: <0.1 g Protein: 21,5 g Salt: 1,8 g Typical value per 100 g |
The producer
Testa Conserve - Porto Palo di Capo Passero (SR) - Sicily
Why we chose them
The cooperation between the fisherman Nino Testa and the two Michelin stars chef Ciccio Sultano originates from the respect they share for the
sea. The final result is a range of red tuna and blue fish preserves, obtained with substainable fishing techniques. The Testa family story begins at
least two centuries ago in the Ognina sea, in the port where Ulisse was used to land. Time goes by, but the passion is always the same, and today
the Testa family is also engaged in the production of preserved fishes in their plant in Portopalo. The fishing process followed by Testa is
sustainable. As an example, their boats totally respect the fishing quotas fixed by the ICCAT, the system that saved the red tuna from extinction. A
process that is responsible for the sea, where low-environmental impact facilities are used, in which the fished quantities permits the animals to
constantly reproduce themselves. Today we present you the Tyrrhenian red tuna and the Aeolian mackerel, preserved in cold pressed biologic
sunflower oil. An oil that could be re-used to prepare sauces or as a seasoning. Let's try how.
From the same producer
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