loading...
Tuna in olive oil

Tuna in olive oil. A traditional method of preservation.

Little by little winter is coming, and traditionally the houses began to prepare their pantry to face the winter.

The products and preservation methods brought to the peninsula by other villages, such as the Romans with Salting and olive oil, or the Arabs with pickling or adobos. All these influences made it possible for Spanish families to learn how to keep their fresh products longer and then fill the pantry to afford the cold winter.

This week I received a gift from the fish market for cooking it on my blog. Thanks, Eugenio, it is fantastic.

Tuna

To be able to conserve so much quantity today, we have freezers and advanced preservation techniques. But in times past, how did they do it?

Well, today I'm going to show you the traditional way to do it:

Tuna in olive oil.

Ingredients

Extra Virgin Olive oil Arbequina 1 L approx

Tuna 750 g

Water 1 L

Sea Salt 30 g

A Bay leave (optional)

Preparation

This recipe consists of three main steps:

Cutting and first cooking

  • Clean the piece of tuna, removing the black part of blood, to avoid sour flavours.
  • Once clean, cut the tuna into logs as high as your jars. In the photo, you can see how I have done it.

Fresh tuna

  • On the other hand, put the water with the salt in a  pot, add the tuna pieces, and boil over low heat for about 15 min.

Tuna in olive oil

  •  Remove it from the water and cool it down in the fridge on absorbent paper to dry them as best as possible.

Tuna in olive oil

Jars Sterilisation.

  •  Place the glass jars and their lids in a pot. Cover them with water, and boil them for approximately twenty minutes.
  • Let the water cool down with the jars inside, and then take them out to let them dry on a rack or a dry cloth. Do the same operation with the lids.
  •  Preserve upside down to fill them later.

Tuna in olive oil

Cooked tuna with olive oil and bain-marie.

  • Once the tuna is cold and dry, retrieve our glass jars. Cover the base of each one with the Arbequina olive oil, and then introduce the tuna logs in the jar, in the way that they fit the best possible.
  •  Finish filling each jar with olive oil until it covers all the pieces, leaving approximately 1 cm at the mouth of the jar. Close them well with the lids.

Tuna in olive oil

  •  Place a kitchen cloth at the bottom of a pot to prevent them from breaking or splitting during cooking.
  •  Put the jars with the tuna and oil and cover them entirely with water.

Tuna in olive oil

  •  When it starts to boil, we will calculate another 30 minutes of cooking over low heat.
  •  Turn off the heat and let the cans cool down in the water for another 15 minutes.
  •  Take out and dry the jars, and put them upside down on a cloth so that the emptying process ends.

Tuna in olive oil

  • After a couple of days, retrieve the jars and check that they have not lost any oil. Then your canned tuna in oil will be ready.

Tuna in olive oil

My advice if you make this recipe are: Store your tuna jars in dark places to avoid oxidation.

Pre-freeze the fresh tuna for approximately five days before cooking.

Consume preferably in a month after preparation.

Keep the tuna jars in the fridge.

Here you have an idea of what you can prepare with this beautiful product that I have made today.

Tuna salad

Avocado, Red onion, Tomato, Coriander, Garlic, salt and TUNA IN OLIVE OIL.

Have a tasty day!

2 Ratings | Rating: 4.5 out of 5
Chef H. Delgado Ebook

I’m Chef H. Delgado

It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine. Receive my best Spanish recipes via e-mail

Latest entries of my blog

Andalusian Soup
Recipes

Andalusian "Sopa Perota" Recipe: Traditional soup with fresh ingredients and authentic flavors

This week, I want to share a special vegan soup you've likely never heard of or tasted. This recipe is quick, easy, and inexpensive; you only need a selection of garden vegetables and hard bread from the day before as the original recipe.

Read more
Travel

The legend of the world's most dangerous hiking trail, El Caminito del Rey

After a busy Christmas with a lot of work in the kitchen, we start the year by taking some fresh air in this beautiful and impressive part of the Spanish geography. I have visited the Gaitanes gorge to show you one of the most incredible trails in Spain, called the Caminito del Rey.

Read more
Recipes

Thistle with Almonds, a Christmas meal you may not know about

Christmas is approaching, and many people are considering what food to prepare for these special days to surprise and make their guests happy. And sometimes we are grateful for some ideas to cook a different healthy dish.

Read more
Recipes

Learn how to make the traditional Spanish Pie "Empanada"

This week I return to the north of Spain to bring you another of its star recipes. This traditional dish, with countless versions, has been modified over time depending on each country's and region's typical products until it became what it is today.

Read more
Recipes

Traditional Spanish pastries, "Buñuelos de viento" on All Saints Day

This week I bring you one of my favourite traditional sweets. It is a fried dough ball made with flour, eggs, water, milk and butter, usually filled with whipped cream, custard, chocolate ganache or other creams or jams.

Read more
Spices
Ingredients

The most used spices in Spanish Cuisine

This week I am opening my pantry to show you my favourite spices. I will give you some examples and tips on how to use them to achieve a good balance of flavours in your dishes and make them successful.

Read more
Chef H. Delgado Ebook
Chef H. Delgado Ebook

Subscribe now and get a free copy of my first e-book

The selection of these 12 old recipes of humble origin tries to show the more representatives products of my country. Enjoy!