Tuna fillets in oil are the finest selected part of the tuna, usually the back, valued for firm texture and the absence of frayed fibres.
1. APPEARANCE AND TEXTURE
Unlike flaked canned tuna, fillets are whole, compact pieces arranged vertically in glass jars. Yellowfin tuna should be light pink or amber; bluefin tuna is darker and deeper in colour. The flesh should cut firmly yet be tender to chew, indicating correct steam cooking.
2. MAIN INGREDIENTS
A high-quality ingredient list is usually short:
Tuna: prized species include Thunnus albacares, yellowfin, and Thunnus thynnus, bluefin.
Packing liquid: olive oil or extra virgin olive oil best preserves flavour. It should be clear, not cloudy.
Salt: sea salt is often used sparingly so as not to mask the fish’s taste.
3. ARTISAN PREPARATION
A premium fillet is often described as “hand-processed”. Cleaning, removing skin and bones, and placing the fish in jars are done manually to preserve muscle fibres that industrial machinery could otherwise damage.
