Escape and tradition

Coming from the Maldives under ICCAT control, the tuna loins selected with the highest requirement, are cut by hand, salted with dry salt, slightly sweetened and then smoked hot by friction of red beech wood. After smoking, the tuna is finely sliced with all due respect to the product.

Origine

From Maldives zones FAO 057 and 051

Format

Sliced hot smoked tuna 150 g

Culinary ideas

Smoked tuna wrap, fennel and smoked tuna risotto, risotto of gansettes with smoked tuna, Lentil salad with nuts and smoked tuna, Pearl couscous salad with mozzarella and smoked tuna