Timeless and tremendously tasty, these tuna filets in olive oil from Ati Manel offer a repeatable and decadent culinary experience.

They are made from pole & line caught Skipjack Tuna (the smallest species that make it to tin) by hand-carving them off the bone before sending them for a gentle steam and finally a bath in locally-sourced olive oil. It’s cheeseboard or bust for these beauties, but they’ll also bring you immense joy atop a fresh Greek salad with bites of tangy feta.

TASTING: rich, moist, delicate
PAIRING: oaky chardonnay
SERVING: manchego, kalamata olives
INGREDIENTS: Skipjack Tuna, Olive Oil, Salt
CAUGHT IN: Iberian Peninsula

In the blue sea, tuna swam like no other fish. They traveled for miles and miles under the surface of fresh water. They went down to the depths to investigate food. They sought warmer waters on endless voyages. But no mixtures: adults, young people and children swam in separate groups. But the echo of the ocean joined the voices, mixing adult conversations, youth conversations and children’s conversations. No one heard or understood anymore. They joined forces and joined schools of fish. To swim and talk together, each in turn. And tell stories, over and over and over again.

– Ati Manel

Store at ambient temperature until opened, sealed and refrigerated up to two days after opening. Traditional Portuguese method production (pre-cooked).