Timeless and tremendously tasty, these tuna filets in olive oil from Ati Manel offer a repeatable and decadent culinary experience.
They are made from pole & line caught Skipjack Tuna (the smallest species that make it to tin) by hand-carving them off the bone before sending them for a gentle steam and finally a bath in locally-sourced olive oil. It’s cheeseboard or bust for these beauties, but they’ll also bring you immense joy atop a fresh Greek salad with bites of tangy feta.
