Mediterranean tuna buzzonaglia Buzzonaglia di Tonnetto del Mediterraneo is a special tuna preserve. It is a typical Sicilian product. It consists of pieces of tuna from the parts of fillet closest to the central bone and therefore more sprinkled with blood, which is why the pieces of tuna are darker and have a strong and intense flavor. Tuna saffron is perfect for making tasty first courses or delicious seafood appetizers. Try the combination with capers, olives and cherry, or simply in the tomato salad. Once opened, keep it in the fridge and consume within 3 days. Packaged in a 200 gram glass jar. Technical sheet * Production province: - Palermo * Ingredients: - Tuna, Olive Oil, Sea Salt * Net weight: - 200 grams. Tips for use: In our homes, as well as on the tables of many Sicilians, buzzonaglia is a well-known ingredient that has no secrets. “How to best use it? We always recommend using it to prepare classic spaghetti with tuna, a variant that gives it much more flavor, while at the same time saving the most valuable cuts. But buzzonaglia is also excellent in salads, instead of tuna, of course.” Pachino cherry, capers, olives, tuna saffron on a base of garlic and oil: a first course incredibly rich in taste (and very easy to prepare). Half Penne Buzzonaglia and Cauliflower Ingredients: half penne, cauliflower, chili pepper (a pinch), chopped pistachio, tuna buzzonaglia, a knob of butter. Preparation: Boil the cauliflower and drain it when it is not yet fully cooked. Then place it in a pan or saucepan and let it finish simmering with a bit of buzzonaglia and a knob of butter. At the end of cooking, add the chilli and pistachio. This recipe is also suitable for those who cannot or want to get salt in their food: the buzzonaglia, with an important flavor, and the chili pepper play their part. It is also a very quick and easy recipe to make, which meets the needs of those who are away from home all day long. Butterflies with Tuna Buzzonaglia Ingredients: 500 g of farfalle or other short pasta, 200 g of tuna buzzonaglia, 10 cherry tomatoes, 12 pitted black olives, 1/2 teaspoon of chilli cream, 12 cherry tomatoes from Pachino, 2 teaspoons of caper paté, 1/2 onion, oil and parsley. Preparation: Put the water for the pasta on the fire. Slice the onion and sauté it gently in oil, then add the cherry tomatoes cut in four, the chilli cream and let them take on flavor only for a few minutes. Add the olives, the cherry tomatoes, the pâté and let it cook for 5/6 minutes; add the tuna buzzonaglia, which only needs to be flavored with the other ingredients; 3/4 minutes are enough, then you can turn it off.