We are talking about Mediterranean Tuna (thunnus thynnus), the most prized species, also called Bluefin Tuna (or, in Italian, "Tonno Rosso"). It's fished in the so called "rush" phase, that is, when it's almost at the end of the long migration that takes it towards the warmest waters for mating. It's at this stage, and not after mating, that it is possible to glean the best and nutritionally richest tuna meats. The processing and preserving company "Conservificio Tre Torri" in Erice takes three different cuts from this Bluefin Tuna, fished off Favignana: the Fillet; Tarantello (tuna meat from the back abdominal muscles); and Ventresca (tuna meat from the belly). All are prepared and packaged by hand, and are preserved in oil. Conservificio Tre Torri also produce Salted Tuna, one of the most ancient methods of tuna processing. Trancio di Tonno from Erice in Olive Oil: quite simply, tuna in oil, and purely tuna fillet. It's the leanest part of the tuna, and so tends to be the toughest. But Bluefin Tuna is never tough.

From Conservificio Ittico Tre Torri in Erice, Sicily

Most prized Mediterranean Bluefin Tuna species

Tuna meat from the back abdominal muscles

Rich and tender

Large size can of 10.57 oz