Practical ingredient guide
Salted tuna belly
Salt-cured tuna belly, known as tonyina de sorra in Valencian titaina.
Fish
All year round
International
What it offers and why to use it
Salt-cured tuna belly, known as tonyina de sorra in Valencian titaina. Soak in cold water to desalt, drain, slice and cook in tomato sauce. Buy identified cured tuna belly; do not confuse with oil-packed belly.
Flavour profile
Strong marine flavour, salty before desalting.
From shopping to cooking
Choose
Buy identified cured tuna belly; do not confuse with oil-packed belly.
Store
Store as advised; always refrigerate while desalting.
Prepare
Soak in cold water to desalt, drain, slice and cook in tomato sauce.
How to make the most of it
Good pairings
Tomatoes, peppers, garlic and pine nuts.
How to substitute it
Another suitable salt-cured tuna, adjusting desalting, not canned tuna.
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