"ATUNA" Siganature tuna, hokey cokey fish and a poke
|putting tuna on the map|
Seeing the parts previously unknown to you and being able to differentiate the parts of the fish they come from could be as helpful as separating ribs and chop steaks in restaurants.In Portugal and Andalucia, the cult surrounding tuna, ranging from light pink to deep red, comes to restaurant tables in so many styles, guises and even in unthinkable pairings - Had anyone ever thought about enjoying a good jerk tuna or a tuna hot dog? From Lisbon to Ayamonte, this is quite common. In the same category, you can find muxama, salted air dried tuna meat which is cut into thin slices and can be washed down with a fine sherry or a chilled glass of Alvarinho.