mezzomediTuna
Dense, meaty tuna, with an umami flesh almost like red meat, robust and marine.
Tuna is an oily fish with firm, flavorful flesh, ranging in color from pink to red depending on the variety. Rich in iodine flavors, it adapts equally well to simple cooking and elaborate preparations, forming the heart of many classic Mediterranean dishes. Its assertive character allows it to withstand marinades and robust sauces.
Best pairings
Basil Classic88%Fresh or subtle pesto as a finish, basil enhances the delicacy of Mediterranean grilled tuna.
Piquillo pepper Classic84%Piquillo peppers stuffed with tuna, a typical Spanish bite.
Caper Classic83%Tuna and capers, in vitello tonnato and salads.
Tomato Classic82%Tuna and tomato, the essence of Salade Niçoise.
Green olive Classic82%A Mediterranean classic: Salade Niçoise unites tuna, green olives, and anchovies in perfect umami harmony.
Roasted pepper Aroma bridge80%Grilled bell pepper and tuna, antipasto or esqueixada.
White bean Classic80%Tuna and white beans, an Italian salad.
Red onion Classic80%Red onion on seared tuna and salads.
Lemon Classic80%Lemon on grilled tuna.
Red bell pepper Aroma bridge79%Roasted peppers and tuna, an antipasto or Iberian salad.
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Substitutes
FAQ
What goes with tuna?
Tuna pairs especially well with basil, piquillo pepper, caper, tomato and green olive. Fresh or subtle pesto as a finish, basil enhances the delicacy of Mediterranean grilled tuna.
What can I substitute for tuna?
If you don't have it, try: sardine, mackerel, swordfish.