
Skipjack Tuna Fillets in Olive Oil and Basil – SANTA CATARINA
Pole-and-line skipjack tuna from São Jorge in the Azores, packed as fillets in olive oil with a measured hit of basil rather than a full herb sauce. The basil is light enough that the tin still works plain, forked into a green salad or through warm pasta.
€5.50 at Eat More Fish, in line with the usual price.
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