Mosciame con le Uova

Mosciame di tonno is tuna, fillet, salted and air-dried, and this is how it used to be preserved for use when the tuna catch was less abundant. Today, this very expensive delicacy is-thinly cut and normally eaten as an antipasto, sprinkled with lemon juice and olive oil. I created this recipe for my restaurant where it is very popular. If you can’t get mosciame, you could use smoked eel or smoked salmon instead.