Talking about wine pairing is always the thing I like best, especially if an ingredient and its cooking are spoiled. While the didactic aspect of wine can not necessarily interest everyone, on the other hand, knowing the most successful pairings is a useful and pleasant thing for every diner. This is why today I will talk about the various tuna cuts and why it is important to make choices based on both their% of fat and the type of cooking chosen. The first thing I want to teach you is that to make the right combination, even before the ingredient, you should analyze the type of cooking and especially the condiments and sauces used. The fat ingredients tend to lend themselves better than lean ingredients to the most varied cooking methods.
Tuna is a predatory fish that swims fast and therefore has a hydrodynamic body shape. Its meats are very tasty. There are several species of tuna, but the most used in Japan is the Red Tuna, which is also the most valuable variety. 80% of the bluefin tuna consumanto in the world is consumed in Japan, so much so that the Japanese are also forced to import it … just from Italy! The first difference of bluefin tuna red tuna compared to the common and little-finned “yellow-finned” tuna is just in% of fat: the red tuna is globally more fat and caloric compared to the economic cousin.
Toro is the most valuable part of the tuna and is characterized by a very pronounced curl that makes it similar to the Kobe meat. The sushi masters respect it for its purity and prepare it both in sashimi, and in Aburi, or with the flame firing with the basket. The perception of the belly is of a meat with an enveloping and buttery taste, with fat that almost seems to melt on contact with the hot tongue. Soy sauce is not recommended so as not to cover its delicate taste. Wasabi is recommended only if the fat content is really very high. The Italian wine to pair is white, to be chosen between sparkling or still. The bubble is more suitable to clean the feeling of fatness.
Chu-Toro has a fat content of about 50% of the meat. Perfect to be tasted both as nigiri and as simple sashimi. It has a delicate taste and melts in the mouth, without however being immediately yielding to the palate like the Taurus. The taste is pronounced and with notes of nuts and dried fruit, almost like a salami, because although it is a fat part, it is still sprayed by the blood. Chutoro lends itself to being tasted in combination with a bubble, needing help to dampen the buttery note of the meat. Very often more than in soy sauce, which would ruin the taste with its salinity, it goes well with wasabi, which although spicy has a fruity note, ideal in order to obtain a perfect contrast and balance on the palate.
Akami is the cut obtained from the leanest part of the tuna and is recognized for its bright red color. The little% of fat makes it a meat without the marked sweet tendency of the previous ones, but dry and tasty. For this it is best combined with a young red wine. Even if it is the least prized cut, many satisfactions also in Sashimi.