Tonno

Tonno is the Italian word for tuna, referring to several large pelagic fish of the family Scombridae, particularly the genus Thunnus. In culinary usage, tonno denotes both the fish and prepared products such as canned tuna used worldwide. In Italian markets, tonno may be labeled by species, for example tonno rosso (bluefin tuna), tonno pinna gialla (yellowfin), and tonno alalunga (albacore), with bluefin and albacore among the most commonly sold fresh or frozen; skipjack is common in canned forms.

Fresh tonno is eaten as steaks or fillets, grilled or seared. Canned tonno, or tonno in scatola, is typically packed in oil, brine, or water and is a pantry staple in many countries. A traditional Italian sauce called tonnata uses tuna purée or chopped tonno combined with ingredients such as capers and anchovies, and is served with cold meats or vegetables.

Nutritionally, tonno is a rich source of high-quality protein and omega-3 fatty acids, with vitamins B12 and D. Canned tonno can be high in sodium, depending on preparation.

Conservation and sustainability concerns relate to overfishing of some tuna stocks, notably bluefin tuna. International bodies such as ICCAT coordinate quotas and management measures. Some fisheries pursue sustainable practices and third-party certification, for example by the Marine Stewardship Council, and consumers can seek pole-and-line or MSC-certified tonno.