Tuna fish bottarga (cured roe), mosciame (fillet) and heart

Bottarga di Tonno is widely produced in Sardinia. The roe sacs are salted, pressed and dried. Its colour is uniform, varying from light to dark pink, its texture is compact and its flavour well-defined and intense. Much appreciated by gourmets, it becomes a superb ingredient when matched with skill and flair. It can be served cut into wafer-thin slices dressed with a dribble of extra-virgin olive oil, on warm crunchy croutons with cherry tomatoes, with fresh salads or grated and sprinkled over pasta dishes.

Mosciame di Tonno, that is the lean fillet of tuna, can be defined as a sort of "bresaola". Salted and dried, it can be either round or square in shape according to the method of pressing employed. It should be cut into very thin slices and dressed with extra-virgin olive oil and lemon. It matches well with fresh greens, pickles, and cold pasta or rice salads. An excellent accompaniment to melons and figs.

Tuna heart, whose processing is very similar to that of bottarga, is salted and dried and is quite tasty and flavoursome. Add to starters dressed with extra-virgin olive oil, or grate over pasta dishes.