Theresalt tunnina(Tuna pulp) was once considered the food of the poor, instead of today enjoys a certain prestige because of difficiile availability.
It has a special processing: the various parts of the tuna are selected and the feature salting in brine in vats for about 20 days to promote the escape of liquid waste. Reached maturity, vine again treated with salt and placed in barrels layers. Cooper then applies the upper bottom and closes the barrel with his circle. Periodically, then the cap is periodically adds new brine.
Tips for preparation:Rinse the fillet under cold running water, wet with vinegar and dry tuna. Then cut into pieces or sliced and dressed with extra virgin olive oil.
Fish Capo San Vitois located in the Sicilian town of San Vito lo Capo, is a very strong link with the territory and offers the best delicacies of the ancient tradition of the traps where fishing and tuna processing are part of the local culture: the bluefin tuna, fin yellow and delicious products such as tuna bresaola, tuna in brine, bottarga.