The selection of canned tuna in supermarkets is bewildering, especially with companies jumping in to flavour them with everything from lemon and pepper to chilli, and adding mayonnaise to save people from actually having to make tuna salad from scratch.
All of this leaves me cold, however.
If I want canned tuna, I seek out the Spanish kind because the quality is usually superb.
Arroyabe's white tuna belly packed in olive oil is a case in point.
The price is hair-raising but this is not the kind of tuna you use for sandwich filling.
It is luxurious and luscious, so do a little something special with it.
Use it as the centrepiece of a Nicoise salad, together with olives, tomatoes, hard boiled eggs and anchovies (preferably Spanish too).
Don't waste the olive oil, which does not taste at all fishy.
Mop it up with bread or better yet, use it to make a vinaigrette for the salad.
Or do like me and have the tuna on its own, with bread or the sesame flatbread from Marks & Spencer.
It makes a protein- packed and very satisfying breakfast.
Arroyabe Ventresca De Bonito Del Norte, $20.50 for a 111g tin from Huber's Butchery, 18A Dempsey Road, tel: 6737-1588, open: 9.30am to 8pm (weekday), 9.30am to 7pm (weekend)
This article was first published on December 7, 2014.
Get a copy of The Straits Times or go to straitstimes.com for more stories.