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CHIANTI TUNA

 

My best-known recipe. De-boned pork thigh, salted and boiled in white wine. Defatted and put in oil. A “tuna” of Tuscan origins. To taste my Tonno just slice or shred it, and dress with extra-virgin olive oil. It is good served on a bed of Tuscan beans with chickpeas and sliced onions or simply naked, by the bite.
PH. Nathan Gray