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Preserving Tuna Recipe
Apr 26, 2012 @ 11:07 AM
Posted by
Daily Value: 169%
Servings: 3
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 3,385Daily Value: 169%
Servings: 3
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 296g | 455% |
| Saturated | 42g | 209% |
| Carbs | 160g | 53% |
| Fiber | 3g | 14% |
| Sugars | 151g | 0% |
| Protein | 37g | 74% |
| Cholesterol | 57mg | 19% |
| Sodium | 3191mg | 133% |
| Calcium | 82mg | 8% |
| Magnesium | 101mg | 25% |
| Potassium | 586mg | 17% |
| Iron | 5mg | 29% |
| Zinc | 1mg | 8% |
| Vitamin A | 4651IU | 93% |
| Vitamin C | 8mg | 13% |
| Thiamin (B1) | 0mg | 26% |
| Riboflavin (B2) | 0mg | 27% |
| Niacin (B3) | 13mg | 67% |
| Vitamin B6 | 1mg | 41% |
| Folic Acid (B9) | 7µg | 2% |
| Vitamin B12 | 14µg | 238% |
| Vitamin D | 9µg | 2% |
| Vitamin E | 44mg | 218% |
| Vitamin K | 188µg | 235% |
| Fatty acids, total monounsaturated | 213g | 0% |
| Fatty acids, total polyunsaturated | 33g | 0% |
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Colin Clark
Growing up, I was indifferent to tuna in a can, but the first time I had canned tuna in Spain, I completely changed my tuna tune. The Spanish are fanatical about their canned seafood, and tuna is no exception. In recent years, high-quality Spanish tuna has become available in the United States; however, it is surprisingly easy to make your own when high-quality yellowfin is available. And as I’ve said earlier, we must be careful to choose the right tuna (i.e., not bluefin).
I like to fold preserved tuna with homemade all i oli and sliced cucumbers for a delicious tuna salad sandwich. Even a piece of preserved tuna on toast is great. Or toss it in a salad with cherry tomatoes, feta cheese, walnuts, and arugula.
Click here to see Seamus Mullen Shares His Hero Food.
INGREDIENTS
- 1 pound kosher salt
- 1 pound sugar
- 1 tablespoon pimentón
- 1 pound freshest available yellowfin or bonito tuna
- 4 cups olive oil
- 4 cloves garlic
- 4 sprigs of fresh thyme
- 8 guindilla peppers
- Zest of 4 lemons, shaved with a vegetable peeler
DIRECTIONS
Combine the salt, sugar, and pimentón in a bowl and add the tuna, covering thoroughly with the salt and sugar mix. Cover and refrigerate for 1 hour to cure. Thoroughly rinse the tuna and pat dry.
Combine the olive oil, garlic, thyme, guindilla, and lemon zest in a large pot and heat over very
low heat to 125 degrees on a candy thermometer. Add the tuna and gently cook for 10 minutes, until the tuna is just cooked through but not dry.
Remove the fish to a plate lined with a paper towel and let both fish and oil cool.
Divide the fish among 4 small, sterilized canning jars with flip-top lids and top with the olive oil and herb cooking mixture. Cover the jars and process in boiling water for a minute to seal. The tuna will keep in the refrigerator for about 3 weeks.
Recipe Details
Adapted from "Hero Food" by Seamus Mullen (Andrews McMeel Publishing, 2012).
Servings: 3
