Weight: 180
Meaty, silky and rich. Each filet flakes into coins, not shreds. Olive oil carries a whisper of sea brine. No metallic tang — just clean, buttery tuna. The oil glows pale gold.
Line-caught, then hand-filleted and gently cooked in the jar. No steam-sterilization — that ruins texture. A small cannery that refuses to add vegetable oil or fillers. Old-fashioned, stubborn.
Flake over pasta with lemon and parsley. Tumble into a Niçoise with eggs and olives. Mash with capers and spread on toast. Drizzle the oil onto tomatoes. Pair with Vermentino or a cold lager. Eat from the jar with a fork.
Food Pairing:
Perfect to create a seafood salad.
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