Tuna Trimmings in Brine — Titaina Tuna | SalazonArte
Salted tuna scraps macerated in brine: the traditional tuna for titaina, pisto, and Valencian stews. Ready to cook. From the Central Market of Valencia.
Long shelf life thanks to brine. Keep refrigerated; best before date on label. Once opened, keep tuna covered in brine in the refrigerator.
The ingredient for titaina: the traditional salted tuna required by the Cabanyal recipe — tomato, pepper, pine nuts, and this tuna. There is no substitute.
Salted loin trimmings: juicy and flavorful, selected piece by piece — the format designed for stewing, at the price of trimmings and with the flavor of loin.
Artisanal brine curing, which preserves the tender texture and deep flavor of the cured tuna.
Ready to cook: a brief desalting and straight to the pan.
Jar format: practical, visible, and long-lasting.
Selected by SalazonArte, the house of salted fish in Valencia's Central Market.
Flavor: intense and authentic, with the depth of cured tuna and the characteristic salinity of brine — the flavor that "makes" a stew.
Texture: firm but tender; when sautéed, it breaks into juicy flakes that integrate into the dish.
Aroma: deep and marine, like real salted fish, with no artificial notes.
Vacuum-packed: approx. 250 grams
Energy: 700 kJ / 165 kcal
Fat: 5 g— of which saturates1.5 g
Carbohydrate: 0 g— of which sugars0 g
Protein: 28 g
Salt: 8 g (significantly reduced after desalting)
Contains omega-3 fatty acids, beneficial for cardiovascular and brain health. Source of vitamins and minerals, such as vitamin D and selenium, which support the immune system and cellular function.
Titaina del Cabanyal (the recipe that justifies everything):
Sauté green pepper and grated tomato over low heat, add the desalted and flaked tuna, a handful of pine nuts, and let everything confit together. Serve on toasted bread or as a coca filling — the most Valencian seafood dish there is.
Also:
In Mediterranean pisto and stews: it adds a depth that fresh tuna doesn't provide.
With tomato and egg: grandma's tuna with tomato, with a poached egg on top — an honorary dinner resolved.
In winter salads: desalted and flaked with white beans, spring onion, and EVOO.
In coques and empanadas: traditional Valencian filling along with pepper and pine nuts.
How to desalt it: rinse under the tap and soak in cold water for 30–60 minutes depending on how salty you want it (taste a small piece). It doesn't need the long desalting process of cod — the brine is gentler.
Cuts of tuna loin cured in salt according to Mediterranean tradition and artisan-marinated in brine — the popular format in which Valencian cuisine has cooked tuna for generations, when salting was the only refrigeration method. Selected by SalazonArte for their stall at the Central Market of Valencia, a stone's throw from the neighborhood that invented titaina.
Keep refrigerated, with the tuna always covered by its brine.
Once opened, keep the jar closed in the refrigerator; the brine is its best preservative.
Only desalt the amount to be cooked.
FISH
Tuna (fish), water, and salt.
