The Greek island of Alonnisos is renowned for its excellent tuna known as tonos Alonnisou. The fish is sourced from the waters of the Aegean Sea surrounding the island by local fishermen, and it mainly consists of white albacore (alalunga) and yellowfin tuna.

Immediately after it’s been caught, the tuna goes through a process of preservation following traditional methods that have long been practiced on the island. The freshly caught tuna is cleaned and cooked in seawater or salted water before it’s placed in glass jars with olive oil, sunflower oil, or water.

This method allows the fish to retain its natural flavors and nutrients. The tuna is usually enjoyed on its own as a light meal or an appetizer alongside a glass of ouzo, although it can also be used in salads, sandwiches, or pasta sauces.