Fresh grilled tuna? Not more than two minutes on each side!
Origin
The ancient Greeks, from Homer on, have left traces in their writings of both the fishing methods and use of tuna in cooking. In the Middle Ages, tuna fishing spread all over the Mediterranean, just like the traps, special nets for capturing tuna. Tuna was then slaughered and placed in brine or in oil and sold. In the XIX century, the production of Today tuna is at risk due to systematic fishing which more and more does not capture the older specimens, but instead the younger ones thus not allowing the species to effectively reproduce.
Cook It
Tuna, above all, processed tuna, tuna in oil or natural tuna, is one of the most widely eaten fish in the world. The loin is the fattiest and finest part of red tuna and is usually preserved in oil. In Japanese cooking, tuna is appreciated in particular for sashimi, while in Italy tuna tartare has become popular. Tuna sauce, made with mayonnaise, tuna, capers is one of the most famous sauces, and used for the famous Piemontese dish called “tuna veal”.
Did You Know That?
Tuna is anoily fish that is rich in Omega 3. It also contains other important minerals, especially selenium. Some of the bigger tuna also contain mercury, due to water pollution, and this is why they recommend not eating tuna more than twice a week.
