Santa Catarina’s tuna is famed for its smooth taste, delicate texture and pinkish hue. The strips of Azorean pepper - or Pimenta de Terra - is cured in vinegar and salt. The tuna is caught using pole-and-line, an environmentally conscious method of fishing, in the Atlantic by local fishermen, and complemented with ingredients grown on the island of Sao Jorge where the cannery is based in the Azores. These fillets would be great stirred through pasta, or as a topping for scrambled eggs on toast.
Ingredients: tuna, olive oil, Azorean red tanned pepper (14%), wine vinegar (contains sulphites), salt
Country of origin: Portugal