Fresh tuna can be found at almost every restaurant on this Italian island.
"The name seems bizarre, but in reality, every Carlofortino knows what it's about," explains the menu at Al Tonno di Corsa, one of just two restaurants in town recommended by the Michelin guide. "The Tonno di Corsa is the one captured in the months of May and June, with full respect to its seasonality. Not by coincidence the Tonno di Corsa is also the best quality bluefin tuna, precisely because it's fished in the period in which its flesh expresses its flavors the best.
There, we shared tuna braised in tomato sauce and I tried one of the few tuna-less dishes we ate on this trip: a traditional fava-and-vegetable soup served tepid and called La Bobba in honor of the beach. But of all the things we ate, my favorite was the linguine alla Nicolo, a simple dish of linguine with tuna, capers, olives, pecorino, and freshly grated lemon zest, which has been a staple of Da Nicolo's menu since 1973.to buy some cans of tuna to bring home.
We decided to skip the bottarga, but the fishmonger offered us a discount: four cans of buzzonaglia for €20. At the fish market near our apartment in Rome, the same cans cost €13 each. So far, I've used one of the cans to try to replicate the linguine alla Nicolo. Maybe I'll try to replicate Da Andrea's lasagna next. For the rest, we'll just have to go back to Carloforte.
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