Atún trunco en salazón View larger

Tuna trunk salted

Yellowfin tuna and marine salt.

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This tuna has less oil than flank tuna, consumed as presented with olive oil. In alicante its used in the famous “san juan” pies, although nowadays used cured. People use it to make “pebrereta”(mixture of peppers, pumpkin, garlic and tomatoes) rather than “sangacho” for its colour. This trunk tuna is lighter, light red and spineless. The trunk usually found in the variety of yellowfin.

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