Homemade Italian Tuna in Olive Oil (Tonno Sott’olio)

Homemade Tuna in Olive Oil (Tonno Sott’olio)

This traditional recipe for Tuna in Olive Oil is a delightful way to preserve the freshness of the sea with the richness of extra virgin olive oil. Whether you’re looking to stock your pantry with a timeless Italian preserve or simply enjoy tuna with a Mediterranean flair, this dish offers a delicious, aromatic, and convenient way to enjoy tuna all year long.

Ingredients:

Instructions:

1. Preparation of Tuna
   Begin by preparing the tuna. Place the raw tuna fillet in a large bowl filled with cold water. Gently rinse the fillet, changing the water multiple times, until the water runs clear and the tuna is free of any residual blood. This step is essential to ensure that the tuna doesn’t coagulate into unsightly dark clumps while cooking.

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2. Boiling the Tuna
   Fill a large pot with water and add the fine salt. Bring the water to a boil. Once the water is boiling, add the bay leaves to infuse the water with flavor. Add the tuna fillet to the boiling water and cook for the required time, ensuring that the fish is thoroughly cooked but still tender. After cooking, drain the tuna and let it rest in a colander over a bowl for 24 hours. This will allow the tuna to lose any excess moisture.

3. Sterilizing the Jars
   While the tuna is resting, sterilize the jars you will use for preserving the tuna. Fill a large pot with water, place the jars in the water, and bring it to a boil. Let the jars boil for approximately 30 minutes, then remove them carefully and place them upside down on a clean kitchen towel to dry completely.

4. Breaking the Tuna
   Once the tuna is fully drained and dried, break it into rough, bite-sized pieces using your hands or a fork. This ensures that the tuna will absorb the oil and remain tender.

5. Packing the Tuna in Jars
   Carefully pack the tuna pieces into the sterilized jars. Pour extra virgin olive oil over the tuna, ensuring that the fish is completely submerged. Leave about 1 cm of space at the top of the jar to allow for any expansion. You may use a knife to help ensure the tuna is fully coated in oil.

6. Adding Aromatics
   Place 3 juniper berries and 1 bay leaf on top of the tuna in each jar. These aromatics will infuse the oil with additional flavor, giving the preserved tuna a subtle yet fragrant taste.

7. Sealing the Jars
   Seal the jars tightly with their appropriate plastic sealers (as shown in the photo). This ensures that no air can enter, maintaining the preservation of the tuna.

8. Storing the Tuna
   Store the sealed jars in a cool, dark place. Allow the tuna to marinate in the olive oil for at least 3 weeks before consuming. This gives the oil time to infuse the tuna with its rich, olive flavor and aromatic herbs.

Tips for Success:

• Quality Tuna: Select high-quality, fresh tuna for the best results. You can also use a variety of tuna cuts such as steaks or loins, depending on your preference.
• Sterilization: Ensure that your jars are thoroughly sterilized to avoid contamination and spoilage. Properly sterilized jars are essential for preserving the tuna safely.
• Olive Oil: Extra virgin olive oil is the best choice for preserving tuna, as it adds a rich, fruity flavor that complements the fish perfectly.
• Storage Time: This preserved tuna can last for several months, making it a great pantry staple. However, it is recommended to consume within 6 months for the freshest taste.

Nutritional Information (per 100g serving):

This Tuna in Olive Oil is a wonderful addition to any Mediterranean-inspired dish, from antipasti platters to salads, pasta dishes, or served on its own with a slice of crusty bread. Enjoy the rich, bold flavors of Italy with this timeless recipe.