Mediterranean bluefin tuna fillets in olive oil, with pink, tender meat.
This tuna is caught with purse seine nets along the Italian coast, only in May and June to protect the species. It is sorted, trimmed by hand and steamed, with no preservatives or flavourings.
Its meat is a deeper pink than that of other tuna. The glass jar shows the fillets.
Serve as it is with a drizzle of olive oil, on a vegetable carpaccio or a fennel and orange salad.
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Mediterranean bluefin tuna fillets in olive oil, with pink, tender meat.
