Description
A Mediterranean tuna cream, ready to use.
35% yellowfin tuna (FAO 37, the Mediterranean) is worked into a fondo bruno of red and white wine, extra virgin olive oil, double tomato concentrate, carrot and onion, then seasoned with anchovies, capers, garlic, black pepper and wild fennel. The result is a fully seasoned cream, ready to use without further preparation.
For restaurants and chefs. The producer suggests it for pennette and spaghetti, to season meat and fish, and with hard-boiled eggs and boiled potatoes. Toss it through hot pasta with a little cooking water, spoon it over vitello or cold roast meat in the style of a tonnato, or serve it on eggs and potatoes for a quick antipasto. Salt is already high at 5.5 g per 100 g, so season the dish after adding it.
For specialty and Italian stores. Tuna sauces are a familiar Mediterranean flavour, and this one is easy to explain: yellowfin tuna, anchovies and capers in a wine-based sauce. The 90 g jar is a low-cost try for customers who cook pasta at home, and it sells well beside dried pasta and good olive oil. It also works in a gift box of southern Italian flavours.
Format guidance: the 90 g jar suits retail and table service; the 190 g jar is sized for kitchen use.
Specs: 90 g, case of 24, shelf life 24 months, Campania (Italy).
Nutrition per 100 g: 193.8 kcal, fat 15.4 g (saturated 3.5 g), carbohydrates 5.2 g (sugars 1.6 g), protein 8.6 g, salt 5.5 g.
Allergens: fish (tuna, anchovies), sulphites.
