Tuna Bottarga (Thunnus Thynnus) is made from tuna eggs which are processed with sea salt and dried with natural ventilation. It is a traditional food originating from the Sicilian coasts, in particular from the areas of Favignana, Marzamemi and Trapani. It is a delicious product that can be enjoyed cut into thin slices seasoned with plenty of extra virgin olive oil and accompanied with sliced bread.

Tuna bottarga is also excellent grated, to season spaghetti or to enrich canapes with butter. Its flavor is stronger than Grey Mullet Bottarga and is generally saltier.

The roes extracted from the tuna even exceed the kilo: they are rinsed, salted, pressed and left to dry in ventilated places for a variable time between 45 and 90 days. In the end, Tuna Bottarga will have an amber-orange color, tending to red, an intense taste and will be ready to be consumed.