Olive oil canned tuna recipe
Thanks to the ancient art of Food preservation, how well our grandmothers have transmitted to us, we are lucky to enjoy Intense flavors throughout the year. The olive oil is a preservative Unbeatable and has a long expiration period, so we can’t think of a better example than that of bonito in olive oil, have you ever tried doing it?
This method not only enhances the delicate flavor of the tuna, but also enriches it with the Healthy properties of extra virgin olive oil. Plus, it’s a very easy preparation!
In this article we explain How to make bonito preserve in olive oil, Stay to find out!
Ingredients for the northern bonito in olive oil
- 1 kg of tuna tuna from the north or belly of fresh tuna (or the amount you want to keep)
- Coarse salt to taste
- Water for cooking
- Beloleum Extra Virgin Olive Oil, Arbequina variety
- Laurel (optional)
- Black pepper (optional)
How to make canned bonito step by step
Have you already collected all the ingredients to prepare your tuna tuna in olive oil?
If you have come this far looking for a tuna recipe in olive oil, you just have to replace the tuna with tuna. After all, they are very similar fish.
Do you want to know how to preserve bonito in oil? Well, we don’t do more of begging, let’s get to work!
1. Cleaning and cutting of fish
If they haven’t already done it in the fish market, the first step is up to you, and it’s none other than Clean the bonito thoroughly, removing the skin and spines.
The part that we are interested in conserving is the belly, that is, the closest area to the belly of the fish. This choice is due to its texture and its fat, which will make the difference in the final result of the preserve.
So, once the tuna or tuna is clean, Cut the belly into medium pieces, the ideal size for later canning.
2. Brine cooking
in a pot, Dissolve coarse salt in water to form a brine. This involves adding 100 grams of salt per liter of water. This mixture is decisive, since salt is a natural preservative that will help you preserve your canned tuna.
Do you want more flavor? We give you some advice: also add a bay leaf per liter of water and some black peppercorns. You will love it!
Once ready, Dip the pieces of tuna in the brine and cook them over medium heat until they are well done. Getting the exact cooking point is crucial to ensure the perfect texture of the fish.
3. Canned
When it’s cooked, Let the bonito dry. You can wrap it in kitchen paper so that all the moisture leaves. It is important!
Then prepare it for canning. How? Place the pieces neatly in a Sterilized jar or in several. If you want to avoid any type of contamination and make sure that the preserve has a long duration, this step is essential.
4. EVOO Bath
You almost have it! The last step, although probably the most important, is Fill the jars with our extra virgin olive oil until all the beautiful is covered. Make sure the pieces are well submerged!
For this step we recommend using the Arbequina variety from Beloleum. As you know if you read our post about the differences between Arbequina, Hojiblanca and Picual, the mild flavor of the first one is ideal for this recipe!
5. Conservation
And ready! Close the jars tightly and store them in a cool, dry place. Once opened, do not forget to put it in the fridge. You’ve already learned how to make canned pretty!
We advise you to wait at least a month before consuming it, so that the bonito can absorb all the flavors and properties of our liquid gold well.
You may now need a little culinary inspiration and are looking for recipes with tuna tuna in olive oil to enjoy your creation, is that right?
In that case, let us tell you that the preserve of bonito in extra virgin olive oil is a Exquisite complement to an infinity of dishes, From fresh salads to snacks, through more elaborate recipes. You have a gourmet product at home, why not try it in different versions?
By the way, this preserve will not know the same if, when preparing it, you do not use Beloleum Extra Virgin Olive Oil. Our liquid gold comes from some 150-year-old mills located in Aragon. It has a flavor that certainly makes a difference. Don’t wait any longer to find out!
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