tarantello di tonno

/tah-rahn-TEHL-loh dee TOHN-noh/

A speciality of Sicily, this is a prized cut of tuna, almost as valued as ventresca, now rarely found. It is a 'fillet' obtained from the central, the most muscular and thick part of the fish. It is softer and tastier than ventresca and where this cut is identified, it is sliced, preserved in oil and tinned.

Synonyms in other languages

Latin names



Related terms