To create our tasty fillets, the tuna is cut into steaks and bled in running water. It is cooked in water and salt so that its organoleptic qualities remain intact and most of its protein is not lost, and not steamed.

After cooking, the product is cooled and, manually, it is carefully peeled and the bones removed. The cleaned slices are then cut into fillets and placed inside glass jars and covered with olive oil.

Notes

Typical Sicilian artisan food production - WITHOUT CONSERVATIVES AND WITHOUT AMIDE