The recipe for tuna with focaccia has its roots in Mediterranean cuisine, where tuna and bread are essential ingredients in many traditional dishes. Focaccia, an aromatic Italian bread with olive oil and herbs, originates from the Liguria region in northern Italy. This flatbread is considered a precursor to pizza and has been made since Roman times. Over time, focaccia became popular throughout Italy, with each region adding its own influences and flavors.

Tuna, on the other hand, is a valued ingredient, especially in coastal areas, due to its abundance in the Mediterranean Sea. Italy, Spain, and France have a long tradition of consuming tuna, either fresh or preserved in olive oil. Especially in Liguria, tuna is often found in culinary dishes, combined with various types of bread, vegetables, and aromatic herbs.

It is believed that the combination of tuna and focaccia originated as a quick and tasty version of a Mediterranean sandwich. Ligurian fishermen used to take bread and preserved tuna on their journeys, and over time, this simple combination was refined by adding tomatoes, red onions, olives, or capers. Extra virgin olive oil, an essential ingredient in Italian cuisine, perfectly complements the flavors and provides a soft and juicy texture to the focaccia.

Today, tuna with focaccia is a popular recipe in Italian and Mediterranean restaurants, served either as a sandwich or as an appetizer. In some modern versions, the focaccia is lightly toasted before being filled with tuna, and sometimes a creamy sauce based on yogurt or mayonnaise is added for extra flavor.

In the United States, pork ribs are an essential element of Southern barbecue, where they are cooked slowly at low temperatures, either on the grill or smoked, and served with various sauces, such as tomato-based, vinegar, or mustard sauces. This technique comes from the early European settlers and was influenced by the cooking methods of indigenous peoples and African slaves, who used smoking and marinating methods to tenderize the meat.

In Europe, pork ribs are popular in German and Eastern European cuisine. In Germany, for example, they are often prepared in the oven or on the grill, seasoned with strong spices like caraway and garlic. In Romania and other Balkan countries, pork ribs are marinated in various spices and served with pickles and garlic sauces.