For the production of buzzonaglia Callipo uses only whole Yellowfin tuna.
The buzzonaglia is the part of the fillet that is located close to the central bone, the backbone of the fish.
It has an intense flavor compared to the common tuna in oil and has a dark color and is appreciated above all for its softness.Having therefore a more intense flavor, the buzzonaglia, in the form of an appetizer, is often served with cannellini beans, Tropea onion, a little olive oil, a pinch of salt. It is also used to season pasta, sometimes with dried tomatoes.
Ingredients: Buzzonaglia di Tonno Yellowfin "Thunnus albacares", sunflower oil, salt.