Tuna in Olive Oil

Yellowfin tuna (Thunnus albacares) in olive oil and sea salt

Three ingredients, firm meat and a clean flavour: the preserve that never disappoints

Tuna in Olive Oil from the Tre Torri Canning Factory

Three ingredients on the label: yellowfin tuna, olive oil, sea salt. Yellowfin is the species many recognize for its pale, pink flesh, a more delicate flavor than bluefin tuna, and fine, compact fibers that remain distinct even after cooking and storage. When preserved in olive oil, without seed oils, it retains its softness and aroma without being heavy. It's the quintessential pantry tuna, the one you open when you need a quick but tasty solution, and its simplicity makes it a perfect accompaniment for any dish: salads, pasta dishes, sandwiches, and improvised main courses.
 
 
 

The roots of this preserve lie in a competition announced by Napoleon

In the early 19th century, Napoleon had a practical problem: how to feed armies on the move with food that wouldn't rot. He therefore established a prize for the person who could find an effective method of preservation, and the winner in 1809 was French pastry chef Nicolas Appert, who discovered how to seal food in glass containers and sterilize them with heat—fifty years before Pasteur explained why. From that insight, the modern canning industry was born, and soon after, the practice of preserving fish in sealed containers covered in oil. For tuna, it was a revolution: a huge, perishable fish, which until then had to be quickly consumed or salted, became a food available year-round and everywhere. Two centuries later, the principle remains the same; what changes, in artisanal processes like this, is only the careful selection of slices and the choice of genuine oil.
 
 
 

Technical Data

• Species: yellowfin tuna (Thunnus albacares)
• FAO fishing zone: 77 and 87 (Eastern-Central and Southeastern Pacific Ocean)
• Government liquid: olive oil
• Ingredients: tuna, olive oil, sea salt

Choosing Tuna in Olive Oil means taking care of yourself

With 19 g of protein per 100 g, tuna is one of the most convenient and complete protein sources you can keep in your pantry, providing all the essential amino acids and a good supply of vitamin D, selenium, and B vitamins. Fat, 30 g per 100 g, of which 4,60 g is saturated, comes largely from the preserving oil: draining the product before use significantly reduces this amount. Salt levels are limited to 0,9 g per 100 g, a low level for canned fish. The oil used is exclusively olive oil, with no seed oils.

How to Best Use: Tuna in Olive Oil

• IN COMPLETE SALADS AND COLD DISHES: drain it and add it to a salad Organic Rosa Marchetti Rice with crunchy vegetables, or the classic salad with Red onion of Tropea IGP e Organic Borlotti Beans: one-dish meal ready in five minutes.
• TO SEASON PASTA, RAW OR IN A PAN: heat it slightly with its oil and a little Organic Datterino tomato and basil puree to season some Organic Senatore Cappelli Whole Wheat Capricci, or use it raw with oil, lemon and parsley.
• IN SANDWICHES, CANAPÉS AND QUICK SECOND COURSES: fill a sandwich with tuna, Organic Oxheart Tomato and salad, or prepare tuna and potato meatballs; for a more refined appetizer, serve it on croutons with Salina Capers in Salt Slow Food desalted.

The Producer: Tre Torri Canning Factory

Conservificio Tre Torri produces artisanal canned fish using simple recipes, from traditional bluefin tuna preparations to anchovy sauce, to everyday preserves like this one. The species, fishing area, and processing method are declared for each product.
 
 
 

Ingredients

TUNA yellow-finned (Thunnus albacares), olive oil, sea salt.

Allergens: contains FISH.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1406 kJ / 340 kcal
• Fat: 30 g
• of which saturated: 4,60 g
• Carbohydrates: 0 g
• of which sugars: 0 g
• Protein: 19 g
• Salt: 0,9 g

Food container

Store in a cool, dry place, away from light. After opening, transfer any unused product to a glass container, cover it with its oil, and refrigerate. Use within a few days. At low temperatures, olive oil may cloud or curdle: this is natural; simply leave the container at room temperature for a few minutes. The remaining oil is excellent for seasoning vegetables or adding flavor to pasta.
 
 
 

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