6 oz - Albacore Tuna in Organic Extra-Virgin Olive Oil

We are lucky to have Steve and Holly Lovejoy as our neighbors here in the Pacific Northwest, and we're thrilled to offer you their very best artisan-made, sashimi-grade tuna canned in organic extra-virgin olive oil.

Serving Suggestions
While we've often eaten Papa George tuna straight from the can (you think you're just going to have one little taste…!), this olive oil-packed albacore is also wonderful in salads and pasta. For a quick, delicious and healthy meal, cut a garden-fresh tomato in chunks, toss it with a handful of baby greens or torn romaine lettuce, and top with Papa George Albacore Tuna, olive oil and all. Finish with a generous squeeze of fresh lemon and a sprinkling of sea salt.

About the Tuna
The Japanese are often considered the most discriminating tuna connoisseurs in the world, and they call the highest grade of tuna "sashimi." Recognizing the growing appetite here in the U.S. for tuna in olive oil, Holly decided to try packing albacore in top-quality olive oil, and after extensive research and taste tests, she settled on an organic extra-virgin variety with a subtle flavor that enhances the flavor and texture of the tuna. The result is just this side of tuna heaven.

The flavorful, white meat of albacore caught in the cold waters off the coast of Oregon has a faint pink cast when compared with tuna caught off the coast of Spain. This tuna has been cooked in its own juices, so all of the essential fish oils are maintained - and that means more tuna flavor. When you first pop open the can, the tuna may appear denser than its European counterparts, but when you test it with a fork, you'll see quickly how easily the delicate fish flakes. One taste and you may be hooked. You'll also see why the firm and flavorful (but not fishy!) albacore got its nickname "chicken of the sea."\

Artisan Producers' Story
Steve and Holly named their company in honor of two beautiful and productive (fishing-wise) coves on the Alaskan Peninsula, both called Volcano Bay. Over the years, they caught boatloads of salmon, herring and crab on board their original boat, the F/V Miss Juli.

And what about the "Papa George" name? In 1990, Steve and Holly purchased a Cajun shrimp boat "Papa George," named after the patriarch of a Lafitte, Louisiana family. For two winters, they lived and worked in Louisiana converting this boat to a tuna troller capable of fishing anywhere from the south Pacific ocean to the Emperor Seamount offshore in the northern Pacific.

Today, their 35 years of fishing experience gives them the knowledge to produce a truly superior product.