Preparation of Homemade Tuna in Olive Oil

• Place the tuna in a bowl and put the bowl in a sink under the faucet.
  With a medium-low flow of cold water, fill the bowl and rinse the fish to remove all the blood until the water is clear.

• In a large pot, bring one quart of water with the salt to a boil.
  Add a few bay leaves to the pot, then add the tuna and let it cook for an hour over medium heat.
  Drain the tuna and leave it in a colander placed over a bowl for a day to remove all excess water and dry well.

• Sterilize the jars in which you will store the tuna by following the Ministry of Health’s guidelines on making homemade preserves, which you can find by clicking HERE.
  Break the tuna into pieces and place it in the sterilized jars, pressing it down, then cover everything with extra virgin olive oil, up to an inch from the rim of the jar.

• Run a knife through the tuna to ensure that all the air escapes from your preserve, then place all the jars in a large pot, placing clean dish towels between them so they don’t break, cover them with water, and sterilize them again by boiling them for another half hour.

• Drain them, let them cool, and store your jars of homemade tuna in olive oil in a dark, cool, and dry place.
  Wait a month before consuming the tuna thus prepared.
  Once opened, store the jar in the refrigerator and consume it within a few days, always covering the tuna with extra virgin olive oil.

  Chez Bibia