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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Blue-fin tuna is perhaps the Mediterranean’s finest fish. It breeds off the coast of Turkey and is caught in the Straits of Messina and Gibraltar, but within hours of being docked most of the catch is flown to Tokyo’s central fish market. There it commands astronomic prices as the connoisseur’s tuna for sashimi.

It has always been revered. The Phoenicians followed its migrations and the Romans held it in high esteem, particularly that taken near Byzantium. Tuna preserved in olive oi