Dry Cured Tuna Heart

In the coastal and island regions of Spain and Italy, local chefs know better than to waste a single part of precious bluefin tuna. Even the heart of the fish becomes a delectable treat that can enhance Mediterranean seafood and pasta dishes. Salted and pressed with weights for up to 20 days of curing, tuna hearts transform into firm steaks that are packed with flavorful brine. They are most commonly shaved over pasta, sauces, salads, soups and chowders to add a salty, umami, taste of the sea. Tuna hearts are a great substitute for bottarga, and can be utilized in other cured fish recipes. When thin sliced, the hearts are often served with lemon and olive oil, paired with fruit or used to make gravlax.