Callipo Tuna Chunks with Calabrian Chili in Olive Oil 170g

This jar brings together yellowfin tuna, olive oil and fresh hot chili from Calabria. Callipo calls the cut trancetti: pieces made to be spooned into a dish, distinct from its larger hand-placed tuna fillets. The chili adds a clear kick while the tuna and oil give the jar enough substance to turn a few cupboard ingredients into a meal. Start with a little of the chili oil when seasoning, then add more to suit your table. The 170 g jar is especially practical when you want the fish distributed through a salad, sandwich or sauce rather than arranged as whole fillets. It is ready to eat straight from the jar.

• Toast: Spoon the tuna onto warm bread with tomato and parsley. Add lemon at the table if you want a brighter finish.
• Pasta: Toss the pieces and some of their oil with warm tomato sauce, then fold through pasta just before serving. Taste before adding more salt or chili.
• Salad: Try with white beans, cucumber and herbs for a quick lunch. The chili is already in the jar, so keep the rest of the dressing simple. Accompaniments are sold separately.

Callipo makes this variety with fresh hot Calabrian chili, listed at 4% in the manufacturer’s ingredients. The company processes the yellowfin tuna in Italy and packs it in olive oil. Here the format matters as much as the seasoning: smaller pieces are convenient for mixing into a dish, while the separate Callipo tuna fillets are the choice if you want whole pieces on display. Keep this jar for the days when a proper lunch needs to appear quickly, without starting from an empty pan.

Ingredients: Yellowfin tuna, olive oil, hot chili 4%, iodised sea salt. Allergen: fish. Check the delivered label for the definitive ingredient information.

Keep the unopened jar in a cool, dry place away from heat and sunlight. After opening, refrigerate with the tuna covered by its oil and consume within 3 days. Follow the best-before date on the delivered jar.