Alonissos Tuna, a Nutritional Treasure

Alonissos is known not only for its crystal-clear waters and ancient shipwrecks but also for a unique “treasure” that travels from the Aegean across Greece and the world: the famous Alonissos tuna, also known as “tonaki.”

It is white tuna of the species Thunnus alalunga, with a delicate, tender fillet rich in Omega-3 fatty acids and proteins, free of heavy metals—thanks to the pristine waters of the island’s marine protected area. Its packaging in glass jars guarantees purity and preservation of quality, with each batch undergoing strict traceability checks.

Tuna fishing in Alonissos is a process with a decades-long tradition. Departing from the bay of Gerakas in the north of the island, the fishing boats head out at 2 a.m. Longlines, stretching for kilometers and holding hundreds of hooks, are cast into the waters heading toward Mount Athos. There, both white tuna (15–20 kg) and the impressive bluefin tuna or “touna”, which can exceed 300 kg, are found. The fishing is carried out with the utmost respect for the marine environment, using methods that do not injure the fish or disrupt the ecosystems.

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From sea to jar

The transformation of the fresh fish into a gourmet delicacy goes through several steps: washing, cleaning, cutting, boiling, drying or smoking, and finally sterilization and placement in glass jars with water, olive oil, or sunflower oil. You can also find tuna in smoked or spicy versions, even in the form of a paste with hummus. The entire production is done by hand—a detail that guarantees the quality and purity of the fillets.

Alonissos tuna is a traditional, healthy, and at the same time gourmet product. You can enjoy it plain, in salads, pasta, pizzas, or traditional island recipes. It stands out for its natural flavor and velvety texture and is ideal for children, the elderly, pregnant women, and those on a diet.

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TUNA SALAD WRAP – An easy and quick recipe by Dimitris Skarmoutsos

INGREDIENTS
2 tortillas
150 g white Alonissos tuna Alalunga in water 200g, Alelma
2 hard-boiled eggs
6 tbsp mayonnaise
Juice of 1 lemon
1 tomato
½ green pepper
½ cucumber
3 spring onions
2 lettuce leaves
Salt - pepper, to taste

PREPARATION
Wash the lettuce leaves, tomato, spring onions, and pepper thoroughly. Cut the lettuce into medium pieces and finely chop the tomato, onions, and pepper. Peel and finely chop the cucumber as well. Place all the vegetables in a large bowl.

Drain the tuna and flake it with a fork. Finely chop the eggs. Add the mayonnaise to the tuna and eggs. Add the lemon juice, salt, and pepper, and mix everything thoroughly.

Add 2 tablespoons of the tuna mixture to the center of each tortilla, then 2 tablespoons of the vegetable mixture on top.

Wrap the tortillas tightly and fold in the sides to create the wraps. You can keep the wraps wrapped in plastic wrap to have your breakfast ready.


*Many thanks to Ms. Elpida Anagnostou from the company “Alelma” for her valuable assistance!
For more information
Website: www.alelma.gr
email: info@alelma.gr