Cook the Book: Canned Tuna
Recipe GLPR1cc44b74b0aee2
A Mediterranean classic for making your own preserved tuna at home. Fresh tuna fillets are gently cooked in olive oil until tender and flaky, then packed in oil to create a pantry staple reminiscent of high-quality canned tuna. This method yields succulent, delicate tuna that surpasses store-bought versions and is perfect for salads, sandwiches, or served simply on toast.
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Ingredients
3½ pounds Very fresh tuna fillets, skin and bones removed
1 tablespoon Kosher salt
Italian olive oil (not extra virgin)
Directions
Pat the tuna fillets completely dry with paper towels, removing any remaining blood vessels or dark areas. Trim any irregular edges and cut the tuna into roughly 2-inch chunks or leave in larger pieces if you prefer.
Season the tuna generously with kosher salt on all sides, using the full tablespoon distributed evenly. Allow the salted tuna to rest at room temperature for 15 minutes to help the salt penetrate the fish.
Pour Italian olive oil into a heavy-bottomed pot or large skillet to a depth of about 3 inches. The amount needed will depend on your pot size, but you should have enough oil to submerge the tuna pieces.
Heat the oil slowly to approximately 200-210°F (93-99°C). Use a thermometer to monitor the temperature—the oil should be warm but not shimmering or smoking. This gentle heat is crucial for keeping the tuna moist and tender.
Carefully place the tuna pieces into the warm oil. They should be fully submerged or mostly covered. Maintain the oil temperature at 200-210°F throughout cooking.
Cook the tuna gently for 40-45 minutes. The tuna is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The fish will begin to break apart naturally as it cooks.
Remove the pot from heat and let the tuna cool in the oil to room temperature, about 30 minutes. This allows the flavors to meld and helps preserve the delicate texture.
Using a slotted spoon, carefully transfer the cooked tuna to a clean glass jar or container, packing it gently. Pour the cooled cooking oil over the tuna until it is completely covered. Seal the jar tightly. Store in the refrigerator for up to two weeks, or freeze for longer storage.
