Tenorio Tuna Fillets with Capers in Extra Virgin Olive Oil

Francisco Rodrigues Tenório started canning tuna in 1880, using only the best cuts of fish. More than a century on, it's still made the same way, now at the Cofaco cannery on São Miguel in the Azores. The tuna is packed in extra virgin olive oil with capers and salt, then sealed and cooked in the tin.