Tenorio Tuna Fillets in Brine

Francisco Rodrigues Tenório began canning tuna in 1880, insisting on only the best cuts. The brand has been made on São Miguel in the Azores since 1960, where tuna is caught one fish at a time by pole and line as it passes on its Atlantic migration, then cleaned and packed by hand. Packed in a light brine rather than oil, these fillets are the cleanest, leanest way to taste the tuna itself. Expect firm, meaty flakes and a fresh, natural flavour that lets you choose your own dressing, whether that's your best olive oil, a sharp vinaigrette or a spoon of mayonnaise.