IASA Yellowfin Tuna Fillets in Olive Oil

Yellowfin is a species of tuna sought after for its delicate flavor and meaty texture. To make these jars of succulent fillets, IASA completes every step by hand just as they have for decades. First, yellowfin tuna is sustainably caught off the Amalfi Coast, after which the entire fish is slowly steamed to lock in its moist tenderness. Finally, the fillets are packed into glass jars with high-quality olive oil to imbue an extra dose of richness and preserve the tuna’s firm bite.

Flake IASA Yellowfin Tuna Fillets straight from the jar into a salad loaded with in-season vegetables and white beans. Tuck these plump pieces into sandwiches piled high with your favorite toppings—think hard-boiled eggs, juicy tomatoes or Whole Roasted Piquillo Peppers. Or, for a no fuss yet sophisticated dinner, toss tuna fillets with spaghetti, parsley, lemon and capers.

Because of its close proximity to the sea, nearly every family in Cetara, a village tucked away in a small cove of the Amalfi Coast, has a connection to it. One of these families is the di Mauro family. Francesco di Mauro, a retired Navy Captain, founded Ittica Alimentare Salerno (IASA) and was among the first companies to preserve the bounty of tuna and anchovies brought in by the local fishermen.  Today, Francesco’s dynamic sons and daughter manage IASA. During the fishing season, April through September, the company employs a team of 50 local workers. IASA is the only company in Italy that does most of the work of packing the anchovies by hand - Gutting and cleaning the fish, placing layers of anchovies in drums with sea salt, and hand packing the anchovies in jars.