The high-end Alalunga Alonissos Tuna meets the expertise of Alelma Lab and create a unique appetizer, Alonissos white tuna smoked in olive oil. The fish are collected, cleaned, deboned, and then smoked with natural smoke. Preserved in olive oil for extra rich flavor without preservatives or other additives.
The smoked tuna fillet is ideal for salads, bruschetta, and pasta. Specifically, you can make a salad with lentils, finocchio, chives, Florina peppers, parsley, and lemon and add smoked tuna.
Choose a rich Santorini or oaked aged Assyrtiko based blend. The other option is to make a classic Aglio olio e peperoncino and in the end, add the tuna and some lemon juice and zest. In this case, we want something sharp and fruity so I would recommend a Sauvignon Blanc or Chardonnay with oak aging.
