Tenorio Tuna Fillets in Olive Oil

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. This is the brand at its simplest: two thick fillets packed in olive oil and salt, with nothing else added. The oil keeps the tuna moist and rounds out its clean, meaty flavour, and the fillets break into large flakes rather than shredding. A world away from supermarket tuna.