Callipo Tuna Fillets with Calabrian Chili in Olive Oil 170g

Callipo’s fillets are a different proposition from tuna chunks: the fish is selected and packed by hand so that generous pieces remain intact in the jar. The 170 g preparation combines yellowfin tuna with olive oil and fresh hot Calabrian chili, listed at 4% by the producer. It is ready to eat and best handled gently. Lift out a fillet, let a little oil drain back into the jar, and place it directly on the plate. The fish has a firm but tender bite; the chili provides a spicy accent without requiring a separate sauce. Taste the oil before adding any further seasoning, since it carries both salt and heat.

• Antipasti: Arrange the fillets with sliced tomato, olives and good bread. Keep the pieces whole and let guests add lemon to taste.
• Warm potatoes: Set the tuna over boiled potatoes with parsley. A spoon of the chili-infused oil makes a simple dressing.
• Pizza or pasta: Add the fillets near the end, after cooking, so they warm through without breaking apart. The accompaniments are sold separately.

Callipo says it cooks its yellowfin tuna with steam, selects the best fillets and places them in jars by hand at its Maierato facility in Calabria. This chili version adds a regional ingredient to that familiar preparation. Its whole-fillet format is worth keeping in mind when choosing between the two spicy Callipo jars: this one is for presenting broad pieces of fish, while the trancetti jar is especially convenient for stirring through a dish. Both can anchor a meal with very little work.

Ingredients: Yellowfin tuna, olive oil, fresh hot Calabrian 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 fillets covered by their oil and consume within 3 days. Follow the best-before date on the delivered jar.