107 TONNO SOTT’OLIO | Hooks, Lies & Alibis with Chef John Folse | LPB
play button image Watch|
Shop LPB|
About Us|
Monday, October 22, 2018
Donate Now!!



Prep Time: 2 Hours
Yields: 8 (8-ounce) Jars

I first discovered this recipe in the restaurant of my good friend, Lidia Bastianich, in New York City. She explained how fresh tuna steak can be converted to a magnificent canned tuna with easy preparation. So, if you love tuna sandwiches or salad, this is a great way of making your own jarred tuna that is far superior to the store-bought product.

2 pounds (1¼-inch thick) tuna steaks
4 cups high-quality extra virgin olive oil
2 tsps salt
black pepper to taste
granulated garlic to taste
1 cup white vinegar
2 red onions, thinly sliced
16 cloves garlic, peeled
8 bay leaves
8 small cayenne peppers
3 tbsps multi-colored peppercorns

In a large sauté pan, lay tuna steaks and season with 2 teaspoons salt, pepper and granulated garlic. Add enough water to cover fish by ¼ inch then add vinegar. Bring liquid to a boil over medium-high heat. Partially cover pan then reduce heat to simmer. Cook 15 minutes or until steaks are cooked through, shifting fish occasionally to keep from scorching. Using a wide spatula, transfer steaks to a wire rack and pat dry with paper towels. Set aside to drain and cool approximately 1 hour, turning fish once after 30 minutes. While fish is cooling, in a sauté pan, heat olive oil over medium heat. Add onions, garlic cloves, bay leaves, cayenne peppers and peppercorns. Bring oil to 190°F and poach vegetables 15 minutes or until onions are wilted, stirring occasionally. Do not heat above 190°F or onions will overcook. Remove from heat, set aside and let cool 30 minutes. When fish is dry, cut steaks into 1-inch cubes. Using tongs or gloved hands, divide fish cubes among 8 (8-ounce) jars. Top with oil and seasonings, being careful to distribute seasonings evenly among jars. Tap gently on sides of jars to shake any air bubbles loose then set aside 15 minutes or until all bubbles rise to surface. Cover jars with lids then place in a large pot. Cover with hot water by 3 inches. Bring to a low boil, cover and cook 45 minutes to cure. Using tongs, carefully remove jars from water, place upside-down on kitchen towels and allow to cool 12 hours. Place jars in refrigerator and allow to marinate 1 week before opening. Tuna can be refrigerated for up to 1 month. Serve fish over salad greens or chop and use to make the ultimate tuna sandwich. NOTE: If you wish to make it shelf-stable for the pantry, place sealed jars in a home-style pressure-cooker and cook 2 hours at 11 pounds of pressure. Remove from heat and let cool 12 hours. Store in a cool place for up to 6 months.

protect my public media About Jobs @ LPB Privacy Policy Public & EEO Reports louisiana.gov LPB Webmail Closed Captions Contact & Address
© 2018 LETA. All Rights Reserved.