
Tuna Fillets in Olive Oil – ATI MANEL
Skipjack fillets carved off the bone by hand, steamed rather than boiled, then packed in olive oil, which is the sequence that leaves tuna in solid pieces instead of shreds. Skipjack is the smallest and most assertive of the tuna that reach a tin, darker and stronger than albacore, so it stands up to a little acid. Break it over a green salad and let the oil do the dressing.
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