tonnina

Tonnina is a traditional dish originating from the Italian island of Sicily. It is typically prepared using tuna, specifically bonito (which is also known as *tonnina* in Italian), that is cured and then preserved in olive oil. The preparation involves salting the fish and allowing it to dry, after which it is then steeped in olive oil, often with herbs and spices.

The resulting product is a flavorful and preserved form of tuna that can be used in a variety of culinary applications. It is often served as an antipasto, thinly sliced and accompanied by vegetables, or incorporated into salads, pasta dishes, and other Mediterranean-inspired meals. The texture is firm and flaky, and the taste is rich and savory due to the curing process and the olive oil infusion. Tonnina represents a classic example of Sicilian food preservation techniques, utilizing the abundant seafood resources of the region. Its preparation and consumption are deeply rooted in the island's gastronomic heritage.