The Tinned Fish 25 · No. 11 of 25

1. No.11Photo: RTG

   Tuna and mackerel · Portugal

   Tuna Fillets in Olive Oil and Azorean Pepper

   From Santa Catarina · São Jorge, Azores

   Pole and line, in olive oil●○A little heat

   A small cannery in Calheta on São Jorge, an island in the middle of the Atlantic. The tuna is caught by pole and line and packed by hand; demand often runs ahead of what they can make.

   Mid-Atlantic tuna with a bit of the islands' red pepper. Buy two when you see it.

   Eat it withRice saladBoiled eggs and olivesCrusty bread

   Order from RTG ↗

   Santa Catarina doesn't sell this tin direct here, so the button goes to RTG, a shop that carries it.

   Chef's quick recipe

   Tuna rice salad with peppers and olives

   25 min · 3 servings · Rice dressed while warm drinks up the vinaigrette; the tuna goes in last in big pieces.

   Save to my recipes

   You need

   • 1 tin Santa Catarina tuna with Azorean pepper
   • ¾ cup (150 g) long-grain rice
   • Salt
   • 2 tbsp red wine vinegar
   • 1 tsp Dijon mustard
   • 1 roasted red pepper from a jar, diced
   • ⅓ cup pitted black olives, halved
   • 1 celery stalk, diced
   • 2 hard-boiled eggs, quartered
   • ¼ cup chopped parsley

   How to make it

   1. Cook the rice in plenty of salted boiling water like pasta, 12 to 14 minutes, until tender. Drain well.
   2. Whisk the vinegar, mustard, a pinch of salt and 3 tbsp of the tin's oil (top up with olive oil).
   3. Toss the warm rice with half the dressing and spread it out to cool for 10 minutes.
   4. Fold in the pepper, olives, celery and parsley, then the tuna in large flakes.
   5. Top with the eggs and the rest of the dressing. Good at room temperature.

   Chef's own recipe, in our words, built around the tin. It isn't Santa Catarina's.

Next on the list

More lists like this

Santa Catarina didn't pay to be here. Order goes straight to RTG. The recipe is Chef's own, in our words.