Tuna fillet in olive oil

Tuna Fillet in Olive Oil from Conserverie Jean de Luz

Tuna fillet in olive oil from Conserverie Jean de Luz is the lean fillet of white tuna, hand-cut and preserved in extra virgin olive oil. The pieces remain whole and can be arranged in slices on the plate.

Tuna fillet in olive oil, or "filet de thon germon," comes from Conserverie Jean de Luz in the French Basque Country. It is caught between late July and early November, and is salted and preserved in organic olive oil immediately afterward so that the light-colored flesh remains lean and delicate.

Light, lean, and clean in taste

This fillet tastes restrained and clean, without the strong tone associated with dark tuna.

The flesh is light, almost white, and does not fray into a mush when taken out of the jar. Because nothing is added except salt and oil, you taste the fish itself rather than its seasoning. It is precisely this restraint that makes it so versatile in the kitchen, as it does not overpower any other flavors. A spoonful of the oil drizzled over the top is enough, and the mild tone lasts until the very last bite.

Hand-filleted, piece by piece

Filleting is manual labor, and with tuna, every cut determines whether a piece remains whole or falls apart.

At Conserverie Jean de Luz, every fish is broken down individually and each piece is assessed separately before it is allowed into the jar. Only the finest parts are kept; the rest goes into the house's terrines and soups. This selection process is the reason why the jar contains long, uniform pieces rather than fragments. What a machine would crush survives the journey from the hull to the preserve unscathed.

Acquired at the quay of Ciboure

Conserverie Jean de Luz purchases white tuna at the fish auctions in Saint-Jean-de-Luz and neighboring Ciboure.

The fish weigh an average of ten kilos and are three to four years old, caught in a strictly regulated fishery. The journey from the quay to the production facility is short, and that is exactly what keeps the catch fresh.

Those standing at the harbor during the season see the crates coming off the boats and know what will be in the jars during the winter. The season lasts barely four months, and whatever is not preserved during this time is missing for the entire year.

Cold in salad, warm with pasta

This fillet is made for a Salade Niçoise with green beans, egg, and olives.

Tossed warm over spaghetti with lemon and flat-leaf parsley, it makes a pantry-staple dinner in ten minutes. It is also perfect on bruschetta with ripe tomatoes or as an appetizer with aioli. Capers, red onion, and a splash of lemon are enough for a quick lunch plate. Those looking for a fattier, more noble piece will find it in the Ventreche de Thon.

Opened, in the refrigerator

Leave the remaining pieces in the oil so they stay juicy and do not pick up any external odors.

The opened jar will keep for about four weeks this way; unopened, it should be kept in a cool, dark place.

Further preserves from the Basque Country can be found at Conserverie Jean de Luz, with more from the sea in our fish preserves collection.

Content 140g – Drained weight 100g

Organic control body FR-BIO-010 – EU Agriculture