Fresh Canned Tuna: Tonno Sott'Olio

1. 1

   In a stock pot, combine the vinegar, onion, garlic, bay leaves, peppercorns, add 2 quarts of water and cook over high heat until it is reduced by one-third.

2. 2

   Add the tuna, reduce to a simmer, and cook for 45 minutes.

3. 3

   Drain the tuna and place in a jar or terra cotta pot.

4. 4

   Cover with olive oil and seal.

5. 5

   Let sit for 20 to 30 days, refrigerated, then serve this perfectly preserved tuna with fresh bread and chopped red onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.