Recipe: Tasty Homemade Preserved Tuna in Oil

Homemade Preserved Tuna in Oil. In this video I will show you how I make Preserved Tuna at home and get a healthier version of canned tuna that you can use in salads, pasta, sandwiches. Preserving tuna is an ancient art, perfected by the Italians thousands of years ago. Even today, the finest canned tuna comes from Italy and Spain; what separates these cans of tuna from most of the varieties on the grocery store shelf is that they are preserved in olive oil instead of water.

The making of tuna preserves is easier than you think, and if you have some doubt about the process, don't hesitate to ask me… 🙂. Tuna and all seafood and fish for that matter is not readily available 🙁 So, my mom and I make due with canned tuna in olive oil that we find on our supermarket shelves. Tuna preserved in extra virgin olive oil. You can cook Homemade Preserved Tuna in Oil using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Homemade Preserved Tuna in Oil

1. It's 500 grams of or so Fresh lean tuna.
2. Prepare 1 of Rock salt or coarse sea salt.
3. Prepare 2 of sprigs ★Fresh rosemary.
4. It's 1 of ★Bay leaf.
5. It's 1 of several ★Black peppercorns.
6. You need 2 clove of ★Garlic.
7. It's 1 of enough to cover the tuna in the pan Extra virgin olive oil.

I like to fold preserved tuna with homemade all i oli and sliced cucumbers for a delicious tuna salad sandwich. Cover the jars and process in boiling water for a minute to seal. Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions. Tuna is a low-acid food, so it must be canned with a pressure canner, preferably of the weighted-gauge variety.

Homemade Preserved Tuna in Oil step by step

1. Prep the tuna. Sprinkle rock salt and leave for an hour. Be generous with the salt..
2. Rinse off the salt lightly, and pat dry with paper towels..
3. Put a little olive oil in the pan first, then put in the tuna. Add enough oil to cover the tuna, then put in the ★ ingredients..
4. Simmer over very low heat for an hour while skimming off the scum. The tuna will be cooked through in 30 minutes, but it will become tender in another 30 minutes..
5. The oil will change color slightly. After an hour, turn off the heat and leave at room temperature overnight..
6. Pack into jars that have been sterilized with boiling water. You can freeze this too, but since the tuna is immersed in oil and is not in contact with the air, it will keep for quite a long time in the refrigerator..
7. The oil as well as the tuna are delicious. Use the oil for stir-fry..
8. The oil will harden in the refrigerator, but will become liquid again at room temperature. The oil is used for stir-fry and other recipes, and is not wasted at all. It's great spread on bread, too..

The pressure creates a higher-than-boiling temperature that kills any. Preserving tuna is a great way to store fish that you cannot eat in one go. The flavour obtained is far superior to tuna in a tin and rarely found in the The oil will tend to expand a little during this boiling process, so don't put the lids on too tightly. That said, the lids do have to be tight enough for the oil. I like to fold preserved tuna with homemade aoili and sliced cucumbers for a delicious tuna salad sandwich.