The homemade tuna in oil is a delicacy that allows to preserve fresh tuna in a natural way, enhancing its taste and roundness. Prepared with few ingredients, such as vinegar, garlic and bay leaves, this dish is a great solution for those who want to enjoy tuna all year round. Perfect as an appetizer, to add to salads or to use in more elaborate preparations, the homemade tuna in oil is also a great gift idea for lovers of cooking. Find out how to make this specialty with just a few steps and lots of taste!

Ingredients:

• 600 g fresh tuna
• 60 ml of vinegar
• 600 ml of water
• 125 g of flour 00
• 2 cloves of garlic
• 2 leaves of bay
• Extra virgin olive oil

Procedure:

1. Preparation of tuna:

   • Clean the tuna, removing any bones and skin.
   • Cut the tuna into pieces of homogeneous size to facilitate cooking and storage.

2. Preparation of the boiling:

   • In a pot, bring to the boil 600 ml of water with 60 ml of vinegar, bay leaves and 2 cloves of unpeeled garlic.
   • When the water boils, add the tuna and cover with a lid. Cook over low heat for about 30 minutes until the tuna is well cooked.

3. Basic Colour:

   • Drain the tuna and pass it in flour 00 for a light panatura.

4. Storage:

   • Place the cooked tuna in sterilized jars, making sure they are well compact.
   • Cover the tuna with plenty of extra virgin olive oil, until the fish is completely covered.

5. Final storage:

   • Close the jars and store them in a cool dark place for at least 1 week before consumption, so that the flavors blend well.

Council: Tuna in oil can be used to enrich salads, pasta dishes or as an appetizer. If you want a more aromatic flavor, you can add herbs such as rosemary or thyme in the jar.