Canned tuna preserve recipe, fused with olive oil, fresh garlic, lemon zest, chili, pepper corn.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier with a higher smoke point.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: diced tomatoes

Fresh tomatoes can enhance flavor and reduce sodium.

Prepare 1.5 to 2 kilograms of fresh tuna by removing the bones and head.

In a pot, add 1.5 liters of cold water and bring it to a boil.

Add 4 to 5 bay leaves, 4 to 5 garlic cloves, 1 small spoon of Himalayan salt, and 1 small spoon of peppercorn to the boiling water.

Reduce heat and simmer the tuna in the pot for about 1 hour until the water is absorbed by the fish.

Allow the tuna to cool down after cooking.

Leave the cooked tuna on the kitchen counter for about 2 hours to dry.

Sterilize jars for storing the tuna.

Cut the lemon skin into long strips and slice the garlic cloves in half.

If using, prepare capers or caper leaves and chili paste.

Begin layering the ingredients in the jars: start with a layer of lemon skin, followed by garlic cloves, capers, and chili paste (if using).

Place one bay leaf into each jar.

Break the tuna into large chunks and press it into the jars, squeezing it down as you layer it.

Heat 400 to 500 milliliters of olive oil to 50 degrees Celsius, ensuring it's warm but not burning.

Carefully pour the warm olive oil into the jars until the tuna is fully submerged.

Seal the jars tightly and allow them to cool down before refrigerating.

Refrigerate the jars and let them sit for about a week to 10 days before consuming.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens