Description
This Yellowfin tuna in olive oil from Spain is meaty, chunky and full of flavour. Use the tuna to stuff piquillo peppers to serve as part of a tapas spread. Or make tuna-stuffed devilled eggs by mixing it with cooked egg yolks and piping back into the boiled whites. The Yellowfin tuna also makes a mean tuna mayo sandwich, or a salad with olives and green beans.
No vacuum harvesting techniques used for olive oil, songbird friendly.
Ingredients: Light tuna (fish) (thunnus albacares), olive oil, salt. Allergens listed in bold.
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