This tuna is of the Albacore variety, the finest and rarest quality of tuna. Its flesh is light in colour, which is why it is called white tuna. The young albacore tuna follow the rising warm waters of the Gulf Stream in the summer as far as the continental shelf off Ireland and Brittany, returning to the Azores for the winter. The fish are caught off the coast of Brittany. As soon as they arrive, the heads are removed and the fresh fish are gutted, cleaned and cut into pieces. The flanks are separated and used to make tuna belly fillets (the finest part of the fish). The pieces are cooked in a broth, skinned and then cut. They are then placed in tins, covered with extra virgin olive oil and pasteurised.
This albacore tuna in extra virgin olive oil is specially recommended for salads. Its preparation with olive oil also goes well with Provençal recipes.