One brand, Angelo Parodi, enjoyed an almost cult-like following. "But the demand became so high that they have stopped shipping to America anymore, because there's not enough fish to meet the demand," said Caputo, who still has a few cans hidden away. "They said they are going to take care of their European market first."

Caputo said the Angelo Parodi label was prized because it only contained ventresca, the meat from the center of the tuna's belly, which is considered the best. Other factors that are likely to raise the price: if the tuna is yellowfin or white meat; if the tuna is in large, solid strips rather than chunks; and if it was caught by the hook-and-line method instead of with a net.

"The common method for harvesting is with a net, so the fish get a lot of lactic acid buildup and the flesh is more acidic," Caputo said. "If it's hook-and-line-caught, the flesh is also supposed to be softer."

For instance, the 7-ounce, $9.95 glass jar of Callipo's solid light yellowfin tuna from Italy has four large, chunky strips of meat and is certified to be hook-and-line-caught. Spain's Ormaza brand Bonito del Norte, which features solid chunks of white meat tuna, runs around $4.49 for a 2-ounce can.

"When people ask if they're insane to spend $4 on a can of tuna, we tell them if you don't think it's worth it, we'll give you your money back," said Caputo. "And then they come back and fill up a whole cart full of it. I have been really surprised at what the Salt Lake market will support."

MACADAMIA CRUNCHERS

2/3 cup pure or light olive oil

1 1/2 cups powdered sugar

2/3 cup brown sugar, packed

3 tablespoons milk

1 large egg

2 large egg whites

1 1/2 teaspoons pure vanilla extract

1 teaspoon butter extract

2 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup macadamia nuts, chopped

1 cup crispy rice cereal

1 cup vanilla baking chips

Preheat oven to 375 degrees. Coat cookie sheet with olive oil cooking spray.

In a mixing bowl, add olive oil, powdered sugar, brown sugar, milk, egg, egg whites, vanilla and butter extracts. Blend on high speed 2 minutes. Add flour, baking powder, baking soda and salt. Blend well. Fold in macadamia nuts, crispy rice cereal and vanilla chips.

Drop by teaspoonfuls or small cookie scoop onto prepared baking sheet. Bake 8-10 minutes or until cookies are light brown. — "Olive Oil Desserts," by Micki Sannar. "Olive Oil Desserts" is available on Amazon.com and Oliveoildesserts.com.

PINEAPPLE COCONUT CAKE

3/4 cup pure or light olive oil

2 teaspoons lemon zest