The protagonist of summer dishes such as salads, cold rice and pasta dishes, tuna in oil is a must in the pantries of those who love seafood. It is a convenient ingredient, always ready to use and easy to store. But what about if we try to prepare it at home starting from fresh tuna? In this way we are the ones who choose the best tuna and the best oil to obtain an extraordinary seafood preserve. In this recipe we will also discover how to avoid the risk of Botox!
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Identity Card of the Recipe
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Ingrediants
- 1 Kg of fresh tuna
- 1 L of water
- 1 tablespoon of honey
- 150 ml of vinegar
- Q.b. of extra virgin olive oil
- Q.b. of corn oil
- Q.b. of salt
- A few bay leaves
- 1 teaspoon of peppercorns
Materials Needed
- Chopping board
- Pliers for fish bone
- Casserole with lid
- Jars with screw cap
- Presselli
- Dishcloth
- Plier
Preparation
- Clean the tuna steak from the skin and bones.
- Wash the tuna with running water to remove any traces of blood, thus preventing the formation of clots during cooking.
- Bring plenty of water to a boil, salt lightly, flavor with a bay leaf (or other flavorings to taste) then add the wine vinegar and honey. Immerse the tuna and cook very gently for 50-60 minutes.
Did you know that
The vinegar is used to lower the pH of the food, thus preventing the possible germination of botulinum spores.
Honey is useful for preventing fish from giving off bad smells in the kitchen, during cooking.
It is recommended to cook the tuna very gently: a too sustained cooking would risk flaking the tuna.- After the necessary time, remove the tuna from the cooking water and place the fish on a clean cloth.
- Let the tuna dry for 24 hours to remove all the water.
Did you know that
The presence of water could favor the formation of mold in the food.- Sterilize the glass jars with their respective screw caps and presses: immerse the jars in cold water, bring to a boil and boil gently for at least 30 minutes.
- Remove the utensils from the sterilization water and allow to dry in a clean cloth.
- Break the tuna into pieces or fillets and place it in the jars.
- Fill the jars with oil, mixing olive oil with seed oil. Add a few peppercorns to taste.
Aromas
In this phase, it is possible to flavor the tuna with other dry spices, such as: coriander, mustard grains, juniper berries or other.
To preserve the tuna, it is possible to use olive oil, seed oil or both, according to personal tastes.- After filling with oil, wait a couple of hours and if necessary proceed with topping up: the tuna, in fact, will tend to gradually absorb the oil.
- Insert a press on each jar, taking care to turn the feet upwards, making sure that the tuna is completely covered with the oil.
- Close the jars with the respective caps and proceed with the pasteurization at 80 ° C for 20 minutes. Then insert the jars in a saucepan, taking care to place a cloth to avoid splintering the jars during pasteurization. Calculate 20 minutes from reaching 80 ° C, often monitoring the temperature with a thermometer.
Did you know that
In such a preserve, in which the conditions of acidity and scarcity of water reduce the resistance of the spores to heat, a pasteurization treatment at relatively low temperatures (80 °), to be continued for a few minutes, is sufficient.- Let the jars of preserves cool in the water until they are vacuum sealed.
- Store the jars in the dark for 5-6 months. To better appreciate the flavor, it is advisable to consume the preserve at least 1 month after potting.
Alice's comment - PersonalCooker
Wait at least a month before consuming the tuna, so that it gets the best flavor. Even if we have prepared the tuna preserve in full compliance with the Botox prevention rules, after opening, check that the food has a pleasant smell and that the color and characteristics of the product are not altered. If in doubt, better throw the jar away. Tuna in oil should be stored for 5-6 months in a dark, cool and dry environment.You can also use it to make a delicious red bean and tuna salad.
Do you like preserves in oil? Try the Aubergines in oil and the Cauliflower in oil!Nutritional values and Health Comment on the recipe
It is not possible to carry out a sufficiently accurate indirect nutritional translation of the Tuna Sott "Olio, since it involves draining the solid food from a liquid that provides about 900kcal / 100g.
Tuna Sott "Olio is a preserved food, with a rather high energy intake provided mainly by proteins, but with a significant amount of lipids. The peptides are essentially of high biological value and the fatty acids of the unsaturated type.
Cholesterol should be present but not excessive; there are no traces of carbohydrates and fibers.
Tuna Sott "Olio is a product that overweight subjects must take in moderate quantities; having a caloric intake of 180-190kcal / 100g (well drained), it should not be used as a simple dish. should limit its use in cases of primary arterial hypertension.
It is not suitable for vegan and vegetarian diets, while it has no contraindications in case of lactose and gluten intolerance.
The average portion of Tuna Sott "Olio is about 80-120g.
