Slow-cooked tuna preserved in oil
A Basque method for preserving tuna in jars: slow cooking in a water bath in oil, repeated the following day, followed by a period of several months of st…
Canned tuna, preserved in oil, is prepared in sterilized jars and should be stored in a cool place. This traditional method requires patience.
Ingredients and directions
- Prep time1 hr
- Cook time2 hr 5 min
- Resting12 hr
- Total15 hr 5 min
- DifficultyHard
- Cooking methodSlow cooking in a water bath
- Gluten-free
Ingredients
people
- $0.88
- $0.04
Directions
- Remove the head, internal organs, and any blood from the tuna. Rinse it thoroughly under cold water. ≈ 2 min
- Cut it into 15 cm thick slices. ≈ 8 min
- Cook it briefly in salted water.
- Thoroughly clean the skin, edges, and any areas with blood. ≈ 8 min
- Pour each jar, pour a small amount of oil at the bottom, then fill with tuna. Let it sit for 12 hours: the tuna will absorb some of the oil; then add the remaining oil and close the jars.
- Place the jars in a large saucepan lined with a dishcloth, cover them with water that is 10 cm (4 inches) above the jars, and then cook for 90 minutes over low heat.
- The following day, repeat the same procedure for 30 minutes.
- Store the jars in a cool, dry place, and wait a few months before consuming them. ≈ 3 min
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