Homemade canned tuna in oil is a delicacy that has delighted the palates of many seafood lovers. With its delicate flavor and soft texture, this dish has become a classic of Mediterranean cuisine. But what could be better than preparing your own tuna in oil directly at home? In this article, we will explore the world of homemade canned tuna in oil, uncovering the secrets to achieving a delicious and authentic result. But first, I want to thank Lucia who sent me this spectacular recipe directly via email. From preservation techniques to the best ingredients to use, we will guide you step by step in preparing this exquisite specialty. Are you ready to immerse yourself in the aroma and taste of homemade canned tuna in oil? Let’s see what we need right away.
INGREDIENTS
INSTRUCTIONS
As you can see in the video, for my homemade canned tuna in oil, I used 2 fresh little tunas bought at the Manado fish market while I was in North Sulawesi, Indonesia. You can easily buy a slice of tuna instead.
After rinsing your tuna under running water, you need to boil it in water with salt for 90 minutes.
After 90 minutes, remove the tuna from the pot and place it on a kitchen towel, cover it, and wait for it to reach room temperature. If you want to get a spectacular homemade canned tuna in oil, it’s best to let it rest overnight.
The next morning, cut your tuna into smaller pieces at your discretion, trying to give them a shape that facilitates insertion into the glass jars.
You can season the homemade tuna in oil according to your taste. I made 2 jars with black pepper and one with chili pepper.
Then place the tuna in the jars, add the spices (always better to use dried spices), and top up with oil.
Now we close the jars and place them in a pot. They need to be boiled for 30 minutes. Remember to place cloths between the jars and to immerse the jars while the water is still cold.
After 30 minutes, turn off the heat and wait for the water to reach room temperature again.
Your homemade canned tuna in oil is ready. I recommend waiting the standard 2 weeks before tasting. It can be stored in the pantry for up to 6 months, but once opened, it’s best to keep it in the fridge.
If anything is not clear, I encourage you to take a look at the video, and if you have any questions, you can ask them by leaving a comment under the video.
