An exquisite species, Mediterranean Bluefin Tuna is a regular visitor along the coast of Trapani in the months of May and June.
Until a few years ago it was intercepted by “tonnara”-type traps, a complex system of nets deployed not far from the coast to stop the tuna on its route from the Atlantic ocean through the Gibraltar Strait and to the core of the Mediterranean.
An essential ingredient in Trapani style cuisine: in tomato sauce for pasta, as fillets with sweet and sour sauce made from onion and wine, or just plain grilled tuna steak, it is particularly appreciated by the Japanese who consume it raw.
