Full Tuna by Carmelo Chiaramonte

Tuna is the classic food we take for granted. In its preserved form it is a wild card-always in the pantry and ready for a range of more or less established transformations. Fresh it is something else, but, more often than not, the fishmonger offers nothing more than an anemic slice. It is easier to find real tuna in restaurants. Carefully chosen and prepared by those who understand it, this fish has nothing to do with the sad little box of singles. Who better than a Sicilian chef to reveal the true possibilities of tuna and its close relatives (mackerel, lanzardo, palamida, tambarello, etc.). A Tutto Tonno encapsulates the passion, research and extraordinary sensitivity of Carmelo Chiaramonte. Its 28 proposals are accompanied by historical and scientific notes. He explores the fundamental role of tuna in Sicilian cuisine and food culture and traces the links with that of Japan. He shows that tuna is the true 'pig of the sea' and even its fifth quarter can provide tasty dishes. With rare dexterity he blends ancient knowledge with modern technique. His pages smell of the sea and his recipes of a deep knowledge of this extraordinary delicacy