CHIANTI TUNA

Some time ago, maybe about twenty years, an elderly gentleman told me a story of his father, who had passed away long before. The father had been a butcher (for hobby) who treated de-boned pork thighs with an alchemy that by then, he was the final keeper of; he boiled them in white wine. It was a unique and rather curious thing.
Never in my research on the uses of meat, had I heard of such a thing. And even my guest admitted that everyone thought his father was a little strange, but that his father undeterred, had continued for all his life to prepare this magical, mysterious recipe.

With time, thinking back over this encounter, my curiosity won over the conventional supposition that from pork thighs one only makes prosciutto, or at most, culatello, and after some years of experiments, I finally figured out the formula of the old butcher.

And he was right! Freeing your intellect and your fantasy leads to extraordinary discoveries. And Chianti Tuna was born again.
Truth be told, the name is mine, after seeing the similarities in taste with tuna from the sea. I never have understood why, but one can't always understand everything: it is good and that is enough! To taste my Tuna, just slice or shred it and dress with a good extra virgin olive oil. It is good served on a bed of Tuscan cannellini beans, or with garbanzo beans, sliced onions, or simply naked, by the bite.

Every time I make my Chianti Tuna, every week in other words, I always think of that old butcher and how from the sky above, he gets a kick out of seeing my efforts. I imagine him saying: take life with poetry, use your heart, the essential is invisible to the eyes.

And I agree, in the end, there is a bit of "the Little Prince" even in Chianti Tuna.