Boy does my wife know me. She got me an amazing birthday present… a treasure trove of tuna delicacies!
Just look at that smorgasbord. The list includes:
- Flott Tuna: two types of the legendary Flott brand, one in a jar, one in a can. Now I can compare the two directly and see what sort of difference the packaging makes.
- Ventresca: this is the “underbelly” of the fish, considered a delicacy. Two different brands compete on this front, one labeling itself as containing “tuna breasts” of Bonito del Norte, a type of white tuna.
- Olives stuffed with tuna: two of my favorite foods collide! “You got your tuna in my olive…”
- Salt-cured tuna loin: a slab of expensive ventresca-cut tuna, cured much like bacon. It’s best sliced thinly over toast points, drizzled with olive oil. The best description I can come up with is “tuna prosciutto”, and you can see it served on the plate in the picture.
- Tuna caviar: dried tuna eggs, ready to sprinkle over salads and pasta. Rather amazing.
Oh my. It’s going to be a busy month.