Gulf of Maine bluefin tuna is caught via rod and reel, always one fish at a time. Great care is taken to ensure the distinctive flavor of this special fish is conveyed by preserving and canning it in olive oil, inspired by the Mediterranean style. Giant bluefin are the only tuna that forage in the Gulf of Maine.

Unlike other canned tuna, bluefin take on fat as they consume herring and mackerel in the cold waters off Rye, NH, making this tuna especially rich and delicious. Bluefin tuna can now be enjoyed breakfast, lunch and dinner—from brunch with poached eggs to lunch on Niçoise salad to small plates at dinner or a simple potato chip topper.