Tuna in Oil

Tuna in oil is a highly valued preserve that lends itself to numerous culinary variations. As it is a homemade preparation that involves preservation, it is very important to follow all the instructions carefully to ensure food safety. Here’s how to proceed.

Ingredients

• 1 Kg of fresh tuna in slices
• Coarse salt to taste
• 1 L of extra virgin olive oil (or seed oil, if you prefer)
• Spices at will (peppercorns, bay leaves, chili pepper, etc.)
• Lemon (optional, to flavor)

Preparation

1. First, clean the tuna well by removing the skin and any bones. Cut the tuna into medium pieces (about 5 cm).
2. Prepare a strong brine by dissolving coarse salt in cold water. Immerse the pieces of tuna in the brine and let them rest in the refrigerator for at least 24 hours. This step helps to salt the fish and to reduce the bacterial load.
3. After the brining time, rinse the tuna well under running water to remove the excess salt and dry it thoroughly with kitchen paper.
4. In a large pot, bring enough water to boil to completely cover the pieces of tuna. Lower the flame and add the tuna. Boil it for about 10 minutes, then drain it and let it cool down.
5. Once cool, carefully arrange the pieces of tuna in sterilized jars. Add the chosen spices and, if you like, some lemon slices to flavor.
6. Fill the jars with extra virgin olive oil until the tuna is completely covered, leaving two fingers of space from the top edge of the jar.
7. Close the jars hermetically and sterilize them in boiling water for about 20-30 minutes, to ensure a long preservation.
8. Let the jars cool down upside down, to create a vacuum, and then store in a cool, dry place away from direct light.

It’s important to make sure that the tuna is completely covered with oil and that the jars have been sterilized correctly to prevent bacterial proliferation. The vacuum-sealed jars can be stored for several months.

Did you know?

Tuna in oil is a typical preservation of Italian tradition and is used in many dishes, such as salads, cold pasta, or as a dressing for crostini and starters. The tuna used in this preparation is generally Bluefin tuna or Yellowfin tuna, known for their fine and flavorful meat.