This Yellowfin tuna in olive oil from Spain is meaty, chunky and full of flavour. Use the tuna to stuff piquillo peppers to serve as part of a tapas spread. Or make tuna-stuffed devilled eggs by mixing it with cooked egg yolks and piping back into the boiled whites. The Yellowfin tuna also makes a mean tuna mayo sandwich, or a salad with olives and green beans.

No vacuum harvesting techniques used for olive oil, songbird friendly.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Light tuna (fish) (thunnus albacares), olive oil, salt.

Allergy advice: See allergens listed in bold. 

Store in a cool, dry place. Once opened keep refrigerated and consume within 4 days.