Tuna fillets in olive oil
Whole non-compressed tuna fillets, of a high quality, boiled in salted water, dried and then draped with olive oil, for maintaining all the organolectic qualities of the fish. Tuna fillets are used in various ways in Italian cooking. As a simple addition to salads, in pasta sauces, both hot and cold, blended into a mousse, or as an integral part of the Vitel tonnè, a typical dish of the culinary traditions of the North of Italy.
Liguria: the region
A region sheltered by mountains yet facing the Mediterranean, its identity is split between the rugged mountain area with its tiny villages, still unchanged after centuries, and the urban, touristy, jet-setting strip of coastline.
This dichotomy can also be seen in traditional Ligurian cuisine, characterised by fresh produce but also preserves. The hills planted with olive trees, basil, and flowers, are a feature of the descent towards the rocky coastline. Basil and olives are the principal products of a land which is forgiving of having been exploited down to the last vertical centimetre. Basil for the famous pesto and olives for the equally famous extra-virgin olive oil (PDO) from the Ligurian Riviera.
Each year, Genoa, in Italy, hosts the World Championship of Pesto Making! In 2008, the event will be held on 19 April at the Palazzo Ducale!
Have you tried San Lorenzo Tuna Fillets ? Write to us with your thoughts in comments!
