Santa Catarina Tuna Fillets with Molho Cru


Richly fragrant and super-delicious, molho cru is Portuguese chimichurri, and a staple sauce for seafood for centuries.

120g tin


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Ingredients: Tuna (skipjack, Katsuwonus pelamis), olive oil, (molho cru (15%) onion, red bell pepper, olive oil, chili pepper paste (chilli pepper, salt, preservative benzoic acid), vinegar (white wine vinegar, water, preservative sulfur dioxide – contains SULPHITES), garlic, paprika, parsley, and salt.


  1. Sandra Dixon (verified owner)

    I love a good chimichurri, so was pretty excited to try this. It was way too dry and salty for me as I like to eat straight from the tin. I did mix it with rice and then mayo to try and cut the saltiness (I was at work, not much to work with). Maybe eat it with a bland cheese and crackers?

  2. Curiouscutefish (verified owner)

    Santa Catarina is turning out to be one of my favorite for tuna as I’ve had many of the flavors now and they’re always tasty. This tin was no different! I haven’t had chimichurri before but the ingredients sounded appealing and the pictures in the listing looked appetizing. Opening the tin, there was four thick pieces of fish in the tin, and when I dumped it over the salad I had made, there was the abundance of chimichurri. It looked exactly like the picture from the listing. I ate the salad with some crusty bread and it was so good! The fish flakes easily and isn’t dry or mushy at all. The chimichurri was flavorful and really added something extra special to this already delicious tuna. It was so good, I wish it had even more of it!! This tin is too pricy for me to be an everyday tin but I wish it could be, this so far has been my favorite flavor from the brand. Either way, I’ll definitely buy it again as a treat to myself and I would recommend it to others.

  3. dolson.drew (verified owner)

    Once again, a distinctive delight from Santa Catarina–they’re just out there quietly doing their own thing, offering varieties no other producer has in their lineup. The skipjack steaks–I’m calling them steaks, since they’re just so beefy solid–are faultless. If there’s a fault in the chimichurri sauce they come packed in, it’s the strong saltiness that Sandra Dixon notes in her earlier review. On that front, though, I’ll say that all the chimichurri dishes I’ve had in the past were notably briny–I was not caught off guard. Served in a bowl of Mediterranean pasta salad, which I’d purposely under-salted when I prepared it the day before, this tin worked perfectly.

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