The product is packaged with the following raw materials:
 Tuna, Olive oil, Salt (it is part of the muscle tissue of the fish, it is not added at the end but it intervenes in the cooking process)
 2 - Raw materials.
 Only top quality tuna are used. The tuna is fished in the sea in FAO ZONE 71 and processed in the IT 779 CE plant
 The oil is of the type defined "olive oil" in compliance with the Reg EEC 1989/03 and following mod;
 The salt is of marine food type.
 3 - Slice
 Definition: Tuna fillets in glass jars, hermetically sealed with capsule after filling the product with preserving liquid and sterilized (Reg 1536/92)
 Presentation and consistency: Firm consistency.
 Cleaning: the slices are clean and white in color
 Preserving liquid: the oil completely covers the product, it is limpid and clear
 4 - Organoleptic characteristics.
 Appearance: tuna fillets covered with oil
 Color: rosé
 Odor: typical, absence of extraneous odors (rancid, putrefied)
 Taste: typical, absence of extraneous aftertaste (rancid, putrefied)
 5-Chemical characteristics on the product
 finished
 NaCl: 0.95 - 2.0%
 PH: 5.8 - 6.4
 ISTAMINE: ≤ 100 ppm
 HUMIDITY: <58%
 Heavy metals (Pb, Cd, Hg) within the legal limits
 6 - Microbiological characteristics
 Commercial sterility (stable product)
 No alteration of the product after incubation at 37C and at 55C for 15 days ∆ Ph <0.5 pH units