Olasagasti Tuna Fillets With Sundried Tomtaoes - (Lomo De Atun a la Siciliana)

Olasagasti Tuna Fillets With Sundried Tomtaoes - (Lomo De Atun a la Siciliana)
1 review
The history of Olasagasti started with a Sicilian immigrant who ended up in Getaria in Basque Country and married a local Basque woman with the last name of Olasagasti. Their grandchild started this company in 1929 and named it after his grandmother.
This recipe is more about sun-drenched Sicily than rainy Basque country, with sun dried tomatoes and black olives. A tasty meal on its own.
200g
Regular price$1699
$16.99
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A
Amanda Flynn-Stach I'm trying to consume more SMASH - salmon, mackerel, anchovies, sardines and herring - and purchased a variety of these tinned, mostly small predatory fish, from a variety of purveyors. This tuna, though not a member of the above group of fishes, has proved to be one of my favorites, aside from the sardines with lemon.