Filete de Atum com Cebola e Loureiro - Briosa

The tuna here is boiled first, then hand-formed into fillets and packed with bay leaf and sliced onion before the olive oil goes in, the same base method Briosa uses across its filete line, just with different aromatics stirred through each time. Bay leaf gives the oil a faint herbal bitterness that plays off the sweetness the onion releases as it sits, and it holds up well mashed over a boiled potato with nothing else needed.