Traditional Pitiusan cuisine is heir to a society that made sage use of the island’s natural resources: orchards, coastal fishing, hares, dry irrigation farming and livestock raising. 

One valuable product the seas furnish is tuna, a highly prized part of the human diet, especially red Mediterranean tuna. Tuna is an excellent source of protein, vitamins and minerals and is beneficially low in saturated fats and high in Omega 3. 

Tonyina a l’eivissenca, a tuna dish made with pine nuts, raisins, eggs, spices, lemon juice and dry white wine, and tuna stew (estofat de tonyina) are two very popular dishes in Ibiza. 

Slice the onions thin and chop the carrot and green peppers into small pieces. Sauté all three ingredients in olive oil in a casserole dish. Mash the tomatoes with a fork, add to the casserole dish and simmer for five minutes. Add the tuna slices and a dash of salt and let simmer ten minutes, turning the tuna slices halfway through. Sprinkle with the spices and add the wine, lemon juice, sultanas, pine nuts and ½ glass of water. 

Cover and set aside to rest for one minute. 

This specialty and many more fresh seafood dishes can be sampled in Ibiza’s many fine restaurants.