The tuna fish is very common in Italian cooking for making starters, appetizers, filling for panzerotti, pizza sauces, rice salads for the summer. It is also common in cold dishes for the summer and for buffet.
The recipes are proposed in order of arrival. The recipes are split into two pages: the ingredients table, with doses, cooking time and notes about ingredients and cooking techniques, linked to the text. The step-by-step explained and photographed recipe, with pictures of the finished dish and of each preparation step, is linked to the picture.