Chianti tuna: the recipe for a typical Tuscan aperitif

  • Pork loin (or shoulder)
    700 grams

  • Cascade
    1 liter
    • 17 kcal

  • White wine

    1 liter
    • 80 kcal
  • Juniper berries
    1 teaspoon

  • Laurel
    to taste

  • Black peppercorns

    to taste
  • Coarse salt
    to taste

  • Fresh rosemary
    to taste
    • 29 kcal

  • Extra virgin olive oil

    to taste
    • 0 kcal

Calories refer to 100 grams of product

the Chianti tuna is an ancient recipe typical of the Tuscan tradition, which, despite its name, is made with Pig. It arises from the need to preserve meat even during the summer months, when refrigerators did not yet exist inside homes. It is a simple preparation, but quite laborious: the bocconcini di Pork Loin (or shoulder) are purged for a long time with salt, cooked slowly with wine And aromas, then shredded by hand and preserved in oil. Tender and delicate in taste, you can enjoy them as appetizers with croutons, boiled cannellini beans and grilled vegetables, or add them to a fresh seasonal salad for a second course rich and complete. Find out how to make Chianti tuna by following our recipe step by step.

How to prepare Chianti tuna

clean the meat

Cut the meat into slices about 2 cm thick, then remove the fatty parts (1) and reduce it into pieces.


Arrange the pieces of meat in a bowl, alternating them with layers of coarse salt. Then cover completely with salt and finish with a few sprigs of rosemary (2). Close and let rest in the refrigerator for 3 days.

cook the meat

Collect the wine and water in a saucepan and bring to a boil. Then add the meat well rinsed with salt (3), a few bay leaves, the rosemary, a little peppercorns and the juniper berries. Cover, lower the heat and cook for 4 to 5 hours.

shred the meat

Once cooked, turn off and let the meat cool in the cooking water; then drain and fray by hand to obtain fine fillets (4).

fill the jars

Place a few bay leaves and a few peppercorns in a few clean, dry glass jars; continue with the meat (5), alternating it with a few sprigs of rosemary.

cover with oil

Fill each jar with extra virgin olive oil until the meat is well coated (6).

Chianti tuna

Close the jars and keep until ready to serve, remembering to remove the meat at least a few hours before (6).


For a very tender and delicate result, we recommend that you use pork loin, as in our recipe, the shoulder or the thigh.

You can add the flavors of your choice: instead of black pepper, you can put pink, for a sweeter final taste, or flavor it all with sage, thyme, parsley.

Serve the Chianti tuna with a salad of cannellini beans already boiled, chopped fresh spring onion and a drizzle of extra virgin olive oil from Tuscany.


Once sealed, you can keep the jars in the refrigerator for at least 1 month, remembering to remove the meat at least a few hours before putting it on the table.