Yellowfin tuna in olive oil, premium quality

Yellowfin tuna in olive oil, hand-processed premium quality from Italy

Juicy, tender pieces of yellowfin tuna in fine olive oil, traditionally hand-selected and processed by the Italian producer G. Calvi and C. A premium quality for everyone who knows that not every tuna in a jar is the same, here the selection of the pieces, the olive oil and the gentle processing all count. The result is a mild, aromatic fish with a tender structure and an elegant character.

How to use

A classic for vitello tonnato, the Italian veal starter with tuna sauce, for tonno e fagioli, a bean salad with tuna, for salade niçoise and pasta al tonno. A topping for bruschetta, sandwiches, pizza and Mediterranean bowls. It refines antipasti platters, tartare and starter variations.

Good to know: after opening, keep refrigerated and well sealed and use within 2 to 3 days. Always keep the fish covered with oil.

Recipe idea: vitello tonnato

Lay 500 g thin slices of cooked veal on a plate. For the sauce, purée one jar of yellowfin tuna with its oil, 4 anchovy fillets, 2 tbsp capers, 200 g mayonnaise and the juice of half a lemon until smooth. Spoon over the veal, garnish with capers and parsley and season with fleur de sel.

At a glance

• Yellowfin tuna in olive oil, hand-processed
• Made by G. Calvi and C., Italy
• Juicy, tender pieces of premium quality
• Versatile for vitello tonnato, salads and antipasti
• Tuna (70 percent), olive oil (29 percent), salt (1 percent)

Goes well with

On the antipasti platter the tuna pairs with our stuffed squid tubes in a savoury marinade. As a finish for vitello tonnato, fleur de sel or flor de sal work well. For a fine vinaigrette, Franz Keller's grape seed oil suits it, and for a peppery accent fresh pepper fermented with sea salt.

Frequently asked questions

How does yellowfin tuna differ from ordinary tuna?
Yellowfin tuna is lighter, milder and finer in texture than the darker bonito. It is regarded as the premium variety for fine cuisine.

Can I use the oil too?
Yes, the olive oil from the jar is high quality and enriched with tuna aroma. It is suitable for pasta sauces, vinaigrettes and as a bruschetta topping.

How long does the jar keep after opening?
Well sealed in the fridge for about 2 to 3 days. Always keep the fish covered with oil.

Is the product suitable as a gift?
Very much so. Premium conserves are a classic Mediterranean little something, long-lasting and versatile.