Truffle

Tins built around truffle, the prized aromatic fungus, usually as truffle oil or shavings folded in with the fish. A modern, deliberately luxurious preparation, most common with tuna and sardines, where the deep, earthy musk of truffle plays against the richness of oily fish. A little goes a long way, and the better tins use real truffle rather than synthetic aroma. The truffle defines the tin regardless of the medium underneath.