Tuna prosciutto may sound like an oxymoron – prosciutto made from fish – yet on the plate it’s a perfect harmony of smoke, salt, and sea-born umami. It’s not a common menu item, which makes it all the more interesting to try when it appears. In Rijeka, you’ll most often find it served as a cold appetizer, paired with olive oil, capers, and maybe a thin slice of lemon. Why do guests love it? Because it’s delicate and “clean,” yet full of character.

How is it made? The process varies, but the logic is similar to curing: tuna fillet is salted, lightly smoked if desired, and aged until the texture allows for very thin slicing. The cut is everything — a sharp knife or slicer, across the grain. At home it’s hard to reproduce without controlled conditions, so it’s best to buy from a trusted producer. Serve it simply: a drizzle of good olive oil, a pinch of pepper, and a few capers are enough.

Which wine to pair it with? Light, fresh white wines from Kvarner go beautifully with the tuna’s richness; sparkling wine is even more elegant, especially if the prosciutto opens a seafood dinner. Keep the bread neutral, just lightly toasted, to support rather than dominate. If you like garlic, rub it only faintly on the bread.

Is tuna prosciutto a “local tradition”? Not historically, but it fits naturally into a seaside cuisine that embraces modern interpretations. At Mornar, it appears whenever good tuna is available and the evening calls for a calm, refined start before a warm dish. If you see it on the board, don’t hesitate – small batches disappear fast. And if you’re curious, ask the waiter about the tuna’s origin and preparation – you’ll get a little gastronomic lesson worth more than any menu description.