Homemade Tuna in Oil is a simple preserve to make, but it requires respecting the resting times to make sure the tuna in oil is perfect in taste and preservation. To prepare it, you just need to cook the tuna in salted boiling water (or steam), but don’t worry, I’ll explain everything in the recipe description.
You can flavor the homemade tuna in oil with black or red peppercorns, juniper berries, and bay leaves to add more flavor. You can use either a piece of bluefin tuna or yellowfin tuna. Additionally, you need to sterilize the jars and lids following the guidelines of the Ministry of Health before filling them with tuna, adding the oil, and proceeding with boiling to create a vacuum seal that will allow you to keep the tuna in oil in the pantry for at least 4 months.
Below, I leave you some recipes with tuna in oil to use it in different and tasty ways!
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 900 grams of tuna in oil
- Cooking methods: Boiling, Steaming
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Homemade Tuna in Oil
With these quantities, you can prepare 2 jars of 500 grams or 4 of 250 grams, so once the jar is opened, if not consumed immediately, you can store it in the refrigerator for a few days.
- 28 oz tuna (fresh in a piece)
- 1 qt water
- 5 tbsp fine salt
- 6 berries black peppercorns (or red or juniper)
- 5 leaves bay leaves
- 1 cup extra virgin olive oil (or half extra virgin and half sunflower seed oil)
Tools
- 1 Pot
- 1 Bowl
- 1 Colander
- 2 Jars with screw cap
Preparation of Homemade Tuna in Oil
To prepare Tuna in Oil, first wash the tuna piece under cold running water repeatedly.
You can put it in a bowl, fill it with water, and massage the tuna, changing the water repeatedly until it runs clear.
Meanwhile, put a large pot on the heat with water and salt.
Once boiling, add the peppercorns (or juniper) and bay leaves, then insert the tuna piece.
Let the tuna boil over medium heat for about 1 hour.
Alternatively, you can steam it by adding 2 inches of water, bay leaves, salt, and pepper to the pot.
Place the tuna on top of the basket, cover with the lid, and steam it for at least 35 minutes, ensuring the water under the basket does not dry out.
After cooking, gently remove the tuna, place it on a colander with a plate underneath, and let it cool.
Then cover with plastic wrap and let it rest in the fridge to dry for 24 hours.
At this point, you should have the sterilized jars dry. Break the tuna into pieces and put it into the jars, pressing down well.
Add a few bay leaves and some black or red peppercorns, and top up with extra virgin olive oil.
If you prefer a more delicate and lighter tuna flavor, you can use half extra virgin olive oil and half sunflower seed oil.
Seal the jars and boil them in a pot full of water for 20 minutes (if the jars are 250 g) or 30 minutes if they are 500 grams, then let them cool in the water.
Once cool, you will hear the typical sound of the vacuum seal forming, then store them in the pantry.
It is ideal to let the tuna in oil rest for at least 1 month before consuming.
How to Preserve Homemade Tuna in Oil
You can store it in the pantry for 4 months, checking occasionally that the vacuum seal is intact.
Otherwise, refrigerate it, covering the surface with more oil and sealing with the lid, for 1 week.
Other Recipes
If you want to see other types of recipes, you can return to HOME
Did You Know?
Up there, where the magnifying glass is, you can click on “SEARCH” 🔎, you can write the ingredient that, when you open the fridge door, you find there, or in your pantry. You will have the chance to enter hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
