Home Cured Tuna in Olive Oil

1. 1

   Preheat the oven to 200 degrees F.

2. 2

   In a baking dish just large enough to hold the tuna in 1 layer, place the tuna and sprinkle generously with the salt on both sides.

3. 3

   Add the garlic, oregano and marjoram, then add enough olive oil to completely cover the tuna.

4. 4

   Cover with aluminum foil and place in the oven.

5. 5

   Cook until the tuna is thoroughly cooked and flakes easily, 3 to 4 hours.

6. 6

   Note: this will depend on the thickness of your tuna; you will know that it is done when it flakes easily and the fillets feel firm from the edges all the way to the center.

7. 7

   Carefully remove the baking dish from the oven and set on a rack to cool completely.

8. 8

   Transfer the tuna, with enough oil to cover, to jars, and refrigerate until ready to use, up to 2 months in advance.

9. 9

   Alternatively, tuna may be transferred to sterile mason jars and filled with olive oil within 1/2-inch of the top and processed in a hot water bath for 10 minutes, cooled, and stored at room temperature for up to 6 months.

10. 10

    Jars may also be refrigerated for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.