Sunset over the sea at Alghero, in Sardinia

Bluefin tuna · Fiore, Milan

Bluefin tuna at Fiore

The sea at Alghero at sunset (a landscape, not a Fiore dish). Photo Alexkom000, CC BY 4.0, Wikimedia Commons

Bluefin tuna is one of our seafood dishes. We make it in a sesame crust with wok vegetables, and as carpaccio with swordfish, avocado and cherry tomatoes.

Like all our fish, the tuna depends on the market: there is always fresh fish, but what arrives changes. All the fish we serve raw is blast chilled.

Bluefin tuna in a sesame crust, seared rare

At Fiore

What you will find with us

The tuna follows the market. Below are the bluefin tuna dishes we make; to know if there is some today, message us on WhatsApp, in English if you prefer.

On the menu

Tonno rosso in crosta di sesamo con verdure al wokBluefin tuna in a sesame crust with wok vegetables
Carpaccio di tonno rosso e spada con avocado e pomodoriniBluefin tuna and swordfish carpaccio with avocado and cherry tomatoes

Prices are on the menu at the restaurant.

Photos

A closer look

Bluefin tuna in a sesame crust with vegetables

Bluefin tuna in a sesame crust, served rare

Two ways to enjoy it

In a sesame crust with wok-tossed vegetables: we make it at lunch and in the evening.

As carpaccio with swordfish, avocado and cherry tomatoes: a raw seafood dish, and the raw fish with us is always blast chilled.

A fish where nothing goes to waste

In Sardinia tuna has a long history, that of the tonnare: every part was used, from the heart to the bottarga. Below are the curiosities, each with its source.

Did you know

Stories and facts, with the source

Tonno rosso and the Sardinian tonnare

In Sardinian: tunnu; buttariga de tonnu

Red tuna, of which nothing is thrown away in Sardinia, from the heart to the bottarga dried for 30 to 40 days.

In Sardinia nothing of the tuna is thrown away: among the traditional products are the heart, the tripe (belu) and the milt (figatello). Source: files.regione.sardegna.it
Tuna bottarga is dried hanging in semi-darkness for 30-40 days: outside it turns dark, inside it stays pinkish. Source: files.regione.sardegna.it

Frequently asked questions