Food

Tip

Even a piece of preserved tuna on toast is great.

Preserving Tuna

Growing up, I was indifferent to tuna in a can, but the first time I had canned tuna in Spain, I completely changed my tuna tune. The Spanish are fanatical about their canned seafood, and tuna is no exception. In recent years, high-quality Spanish tuna has become available in the United States; however, it is surprisingly easy to make your own when high-quality yellowfin is available. And as I’ve said earlier, we must be careful to choose the right tuna (i.e., not bluefin). I like to fold preserved tuna with homemade aoili and sliced cucumbers for a delicious tuna salad sandwich. Even a piece of preserved tuna on toast is great. Or toss it in a salad with cherry tomatoes, feta cheese, walnuts, and arugula.

Makes 4 Jars

1 pound kosher salt

1 pound sugar

1 tablespoon pimentón

4 cloves garlic

1 pound freshest available yellowfin or bonito tuna

4 cups olive oil

Combine ingredients, seal, and store.

You may also like