Yellowfin Tuna in oil from IASA

This is the first Italian tinned tuna we’ve sold in decades—but then again we hadn’t found one we loved as much as this tin of yellowfin from IASA on the Amalfi Coast of western Italy. Unlike the Atlantic species of tuna we enjoy from famed Spanish producer Ortiz, this fish is a different experience. It’s toothsome, rich, with a nice meaty flavor made even more so by being tinned in oil. I’m not sure what alchemy occurs, but it seems to enhance the yellowfin’s flavor, not dilute or overpower it. Eat it straight from the tin if that’s your thing. I do. I also toss the whole tin—oil and all—with just cooked pasta and chunks of Parmigianio Reggiano and some olives for good measure. Serve with a squeeze of lemon and a crack of Iblack pepper.