Tenorio Tuna Fillets with Sun Dried Tomato and Basil

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. Here the fillets are packed in olive oil with sundried tomato and basil, which add a sweet, savoury depth and a fresh herbal note. It's a ready-made Mediterranean flavour.