Sicilian Tombarello Tuna from Marzamemi

Canned tuna in oil

Tuna tombarello is a variety that is placed between tuna and mackerel, to which it belongs, called Sgombridae, and falls into the category of blue fish also from a nutritional point of view. Present throughout the Mediterranean, what we offer in this category is native to the Syracuse sea where it is caught and processed fresh before being packaged in our olive oil. Although considered a "poor" fish, tombarello is rich in nutritional properties and provides a significant intake of vitamins B6, B12 and D, as well as minerals, phosphorus, iron, iodine and essential Omega 3 lipids.The size of the Tombarello tuna is small, about 50 cm. when adult, and this makes its meat tender, although slightly drier than the red tuna or yellowfin. On the other hand, its very short life cycle does not allow it to accumulate mercury and heavy metals in significant quantities, making it safe for a varied and tasty diet. This variety of tuna is also recommended in cases of malnutrition, thanks to the considerable presence of proteins and essential amino acids, as well as athletes engaged in power sports, to contribute to the development of muscle mass. An important role is played by the semi-essential lipid acids EPA and DHA omega3, considered of fundamental importance in the correct formation of cell membranes in the fetus, the constitution of the eyes and nervous system.

Tombarello recipes

Tombarello tuna is a tuna that gives a lot of satisfaction in the kitchen. Starting from the tombarello in oil, which you can buy online in this category, in a 300 gr. can, excellent as an appetizer on croutons completed with two drops of lemon, as a component of the seasoning for spaghetti with tuna, it is possible to find it in various classic recipes, but also raw as tartare, carpaccio or sushi exclusively after having blast chilled. Tombarello is very tasty stewed with cherry tomatoes, baked with potatoes and sautéed vegetables, in a pan as fillets with caramelized onions, but also cut into pieces with fish ragù sauce or camoglina sauce with anchovies, pine nuts and dried mushrooms. Very versatile, in the oil version it can be enjoyed on pizza with onions, in rice salads, with cherry tomatoes and onions, simply with a few drops of lemon juice on toast and croutons, or accompanied by basmati rice.