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Visitando la Toscana, vi sarà sicuramente capitato di sedervi al tavolo di una trattoria tipica, ed imbattervi in menù che riportano questo piatto: Tonno del Chianti. Non lasciatevi ingannare dalle apparenze! Contrariamente a quanto si possa pensare, la ricetta non è a base di pesce, ma bensì, di carne di maiale. I motivi di questo bizzarro nome, riconducono alla civiltà contadina dei secoli scorsi. Al tempo non esistevano i frigoriferi, e le tecniche di conservazione degli alimenti, erano essenziali per il proprio sostentamento. Il maiale veniva macellato giovane, per evitare che contraesse malattie soprattutto nei mesi estivi. Fu così che l’ingegno dei contadini toscani della zona del Chianti, fece sì che nascesse questa ricetta, tramandata fino ai nostri giorni. Mediante un processo di lavorazione della carne di maiale, prima cotta in acqua e vino e poi conservata nell’olio, assume l’aspetto e la consistenza simile a quella del tonno. Il piatto è servito come antipasto, e risulta assolutamente gustoso. Sebbene la lavorazione richieda un po’ di tempo, la sua preparazione è semplice ed assolutamente da provare.

Tonno del Chianti: ingredienti per 4 persone

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The tuna of Chianti, the curious Tuscan recipe with unexpected meanings

When visiting Tuscany, you will certainly have sat down at a table in a typical trattoria and come across menus with this dish: Tonno del Chianti. Don’t let appearances fool you! Contrary to what you might think, the recipe is not based on fish, but rather on pork. The reasons why it has such a bizarre name go back to the peasant culture of past centuries. At the time, there were no refrigerators, and food preservation techniques were essential for one’s livelihood.

The pig was slaughtered young, to avoid contracting diseases, especially in the summer months. It was the ingenuity of Tuscan farmers in the Chianti area that led to the creation of this recipe, which has been handed down to the present day. By processing the pork, first cooked in water and wine and then preserved in olive oil, it takes on the appearance and consistency of tuna fish. The dish is served as an appetiser and is absolutely delicious. Although it takes a little time to prepare, it is simple and absolutely worth trying.

Chianti tuna: ingredients for 4 people

• 500 gr. pork leg meat
• 600 ml. dry white wine
• Extra virgin olive oil (EVO oil)
• coarse salt
• black pepper grains
• bay leaves
• juniper berries

How to prepare Tonno del Chianti

Remove any fat from the meat and cut it into cubes. Sprinkle it completely with coarse salt, plus 1 teaspoon of peppercorns and a few chopped juniper berries in a container. Leave to marinate for at least half a day in the fridge, covering with film.

Take a large saucepan and pour in 600 ml. of still water and 600 ml. of dry white wine, a teaspoon of black peppercorns and about 4 bay leaves. Meanwhile, wash the meat well and drain it. Bring the liquid to the boil, and add the pork with a pinch of salt. Boil over a low/medium heat for at least 2 hours.

After the cooking time has expired, you will notice that the meat will be a bit frayed. Turn off the heat and allow the mixture to cool completely in the pot with its cooking juices. Drain the meat and dry it well with paper towels.

Start assembling the meat in a glass jar, breaking it up with your hands inside. Mix in the pork cubes, bay leaves and peppercorns until full. Add extra virgin olive oil, making sure to cover everything perfectly, leaving no air pockets. Close the jar, and enjoy your Chianti tuna not before 24/48 hours. Once opened, it will keep for at least 3/4 days in the fridge.

Serving suggestions

Chianti Tuna is a fresh and appetizing dish. It is usually served with thinly sliced fresh red onion, cannellini beans previously boiled in salted water, sage and garlic, and extra virgin olive oil (EVO oil) to finish.