The Benefits of Extra Virgin Olive Oil
There’s no shortage of perks for increasing your extra virgin olive oil intake; that’s why Portofino Tuna packs their yellowfin and albacore tuna products in EVOO with just a dash of sea salt.
Rich in monosaturated fats, EVOO is one of the healthier types of fats and an integral part of the famous Mediterranean diet. Made from crushing olives to extract the juice, it’s the only cooking oil that is 100 percent natural without chemicals or industrial refining. The earthy, grassy flavor makes it a delicious complement to so many different foods—including tuna!
EVOO has antioxidants and is a good source of vitamins E and K.
Add Portofino Tuna in a salad, spread on bread, or eat straight from the can or new, take-anywhere pouches—this delicious tuna is both good and good for you. Or, try it in this Tuscan white bean salad:
Tuscan White Bean Salad
Servings: 4 | Prep time: 15 minutes
- 2 pouches Portofino Yellowfin Tuna in Extra Virgin Olive Oil
- 2 cans cannellini beans, rinsed and drained
- 1 ½ cups chopped arugula
- 1 finely diced yellow pepper
- ½ cup finely diced red onion
- 2 tbsp. capers
- 4 large radicchio lettuce leaves
- ¼ cup fresh lemon juice
- ½ cup extra virgin olive oil
- 1 tbsp. white wine vinegar
- ½ tsp. granulated sugar
- Gently mix together the tuna, beans, arugula, pepper, and red onion in a medium bowl.
- In a small bowl, whisk together the lemon juice, olive oil, vinegar, and sugar until combined.
- Toss the dressing and capers with the tuna and bean mixture. Serve ¾ to 1 cup in each lettuce leaf.