Seafood
Tuna
Also called tonno, tuna in olive oil, tinned tuna
A large ocean fish. In Italian cooking it is usually tonno sott'olio: tuna cooked and preserved in olive oil, sold in tins and jars.
Origin
Oceans worldwide; Sicily and Sardinia have a long tradition of preserving it.
Flavour
Rich, meaty and savoury, softer and more delicate in good oil-packed tuna than in brine.
How to use it
Drain it and blend into vitello tonnato sauce, flake it into salads and pasta, or eat it with beans and onion.
Storage
Tins keep for years in the cupboard. Once opened, refrigerate in a covered dish and use within two days.
Recipes using it
Vitello tonnato
Vitel tonnè
Piedmont's cold veal in tuna sauce: lean veal cooked gently in white wine, sliced thin and covered with a velvety sauce of tuna, anchovy, capers and egg yolk.
Medium
Fish ambul thiyal
මාළු අඹුල් තියල්
Dry, sour, black-pepper tuna curry from Sri Lanka's south coast, soured with goraka and cooked until the pieces hold their shape.
EasyHot
Encebollado
Encebollado de pescado
Ecuador's coastal fish and yuca soup, topped with lime-pickled red onion — the breakfast that cures Saturday night.
Easy
