Homemade Canned Tuna Fish
Follow these step-by-step instructions to make your own homemade canned tuna by slowly poaching it in olive oil with herbs and then preserve it via canning.
- Serves: 8 persons
- For the Fish:
- 2pounds albacore tuna (high-quality)
- Salt (to taste)
- For the Infused Oil:
- 3cups olive oil
- 2sprigs thyme
- 2tablespoons kosher salt
- 2cloves garlic (crushed)
- 1sprig rosemary
- 1lemon peel (sliced into strips)
- 1clove (whole)
Step 1Gather the ingredients.
Step 2With the help of a sharp knife, cut fish into large chunks about 1-inch thick. Generously sprinkle pieces of fish with salt on both sides.
Step 3In a deep saucepan, mix infused oil ingredients. Slowly heat oil mixture over medium heat until you begin to see a gentle simmer.
Step 4With the help of a food thermometer, check that the oil is close to 160 F. Hold this temperature for about 15 minutes and then turn off heat. Cover the pot and leave oil to cool off for approximately 45 minutes.
Step 5Once oil has cooled, turn heat back on to medium and heat it up again to 150 F. Once you've reached this temperature, slip in the fish and arrange pieces in one layer, so fish is completely covered in oil.
Step 6Turn off heat and cover pot again. Let fish steep in oil for another 30 to 45 minutes.
Step 7After fish has steeped in hot oil, use a slotted spoon to remove it and transfer it to clean plastic or glass container.
Step 8Let oil cool to room temperature, then strain through a piece of cheesecloth or fine mesh and pour it over fish. Make sure you do not include any liquid that the fish gave off during cooking. You want oil only to cover the fish. If your infused oil seems too contaminated with fish bits, use clean olive oil if needed. With just oil covering it, the fish will last in the refrigerator for two weeks.