Filete de Atum com Grão de Bico - Briosa

Where its onion-and-bay-leaf sibling stays purely aromatic, this Briosa fillet folds in whole chickpeas, enough at eighteen percent of the tin to make it a meal rather than a garnish, over the same boiled-and-hand-packed tuna with a trace of onion underneath. The chickpeas turn slightly creamy against the firmer tuna as they sit in the oil, so it eats well forked straight through a bowl of warm pasta, the tin's own oil standing in for a sauce.