Seafood remains of the most consumed food items. There are different forms of fish consumed by the users, including fried, grilled, and steamed fish. However, this is not the only way of consuming fish, particularly when we talk about tuna.
It’s needless to say that tuna is one of the most delicious dishes out there, and it is widely cured. For those who don’t know, it’s available as cured tuna heart, and we are sharing more on this topic in the post below. So, are you ready to check out some secrets?
What Is Cured Tuna Heart?
Cured tuna heart is one of the most common and delicious ingredients used in Sardinian cuisine. In fact, this ingredient is native to the cuisine and is a part of various traditional recipes. Cured tuna heart is known as the naturally dried, pressed, and salted southern Bluefin heart. For the most part, it can be grated to be used on pasta, but it makes a great addition to sauces as well as instantly uplifts the flavor. Cured tuna heart is one of the most used ingredients used by specialists chefs to add a deep and savory flavor.
Cured tuna heart is usually used in Sardinian cuisine, as already mentioned, but many people also slice them in paper-thin form and dress them with lemon juice and olive oil to make a snack. As far as the curing process is concerned, it’s the same as curing bottarga, which is the fish roe that’s commonly featured in the specified cuisine. This is because it is dried, pressed, and salted, which helps preserve the product. Moreover, it will intensify the flavor of the dish, and generally, it adds strong, salty, and briny flavors to every recipe that it’s added to.
The cured and dry tuna heart can be used as an appetizer when seasoned with extra virgin olive or other ingredients or dressings of your choice. This appetizer can also be enhanced with fruits. If you are still concerned about what it is, it is basically the heart of Bluefin tuna, which is cured to be added to various dishes, including pasta and different seafood recipes. It was first made by local chefs of the island and coastal regions of Italy and Spain because they didn’t want to waste this delectable treat that’s offered by the tuna.
For the most part, the curing process takes over twenty days and involves salting and pressing. With the curing process, the heart transforms into the steaks (the texture will be firm) and is packed in a delicious and flavorful brine. We have already outlined that it can be grated over pasta and in sauces, but you can also use it in chowders, salads, and soups whenever you have to add the salty and umami flavor notes. For the same reason, it’s used as a substitute for bottarga and is used in the cured fish recipe.
On a concluding note, the tuna heart is one of the most delicious and healthy parts of the fish, and the cured heart makes a delectable addition to every meal.