The Light Tuna comes from the best Yellowfin specimens, caught in the Atlantic Ocean, using traditional and selective arts of angling one by one so other species are not affected.
In its preparation, the loins of the Light Tuna are used, also the most advanced cleaning and packing techniques. The tuna is precooked to facilitate cleaning and cutting, with more homogeneous pieces.
It is canned the whole piece by hand and the olive oil is added (85% refined and 15% AOV) to reinforce its organoleptic qualities. This is how it goes to the sterilization phase where every canning process ends.