Home-made tuna in olive oil is one of the classic Apulian preserves: fresh tuna boiled with lemon, bay, vinegar, salt and pepper, then packed in sterilised jars under extra virgin olive oil. It brings the taste of the sea to the table out of season, but it needs care: correct quantities, clean jars and a proper boiling of the sealed jars.
An Apulian tradition: tuna preserved in oil
Every regional kitchen has looked for ways to make the most of local produce by preserving it, and Puglia is no exception: one of its specialities is tuna in oil. Almost every Mediterranean country developed its own ways of keeping fish, from preserving in oil to smoking, salting and drying. Among the most preserved species are oily fish, which Italians call pesce azzurro, “blue fish”, such as anchovies and mackerel, and of course tuna, which is even better when prepared at home. This recipe keeps alive a tradition that brings the flavour of the sea to the table even when the fishing season is over.
Be careful: safety and quality
Making tuna in oil may look simple, but it calls for attention to avoid problems such as mould and bacteria. It is essential to measure the ingredients correctly and to sterilise the jars. The difference between home-made tuna in oil and the kind sold in supermarkets is obvious, above all in taste and quality, and if you follow each step of the recipe carefully you will have a preserve that is both good and safe.
Home preserves in oil and botulism. Oil keeps out the air, and that is exactly the condition in which the bacterium that causes botulism can grow if a preserve is badly made. This is why the sterilised jars and the final boiling of the closed jars are not optional steps: they are the part of the recipe that protects you.
Ingredients
- 5 kg of fresh tuna
- 3-4 lemons
- 50 g of coarse salt
- 500 ml of red wine vinegar (artisan, if possible)
- dried bay leaves
- black peppercorns
- extra virgin olive oil, as needed
Method
Gut the tuna, cut it into thick steaks and cook it in a large pot of boiling water with the lemons, bay leaves, vinegar, salt and pepper. After boiling for at least 3 hours, clean the steaks, removing skin and bones, and arrange them in sterilised glass jars, covering them completely with oil. Finally, seal the jars tightly and boil them in a water bath for at least 45 minutes. This last step is what keeps the preserve safe and lets the tuna last.
Why make it at home
Home-made tuna in oil has real advantages. First of all, you control the quality of the ingredients, choosing fresh fish and good extra virgin olive oil. Its flavour is also quite different from commercial tuna, which often contains preservatives and additives. And preparing it is a chance to involve the whole family in a food tradition with a long history.
Tuna in oil during pregnancy
Eating tuna in oil during pregnancy is a delicate subject. Tuna, like other large fish, can contain traces of mercury, which can harm the development of the baby. Home-made tuna in oil also carries the risk of botulism if the fish is not fully cooked and the jars are not properly sterilised. Always ask your doctor before including it in your diet while pregnant.
What to do with tuna in oil
Tuna in oil is a very versatile ingredient. It is used to fill small chilli peppers, a tasty, punchy starter, and tomatoes, a light side dish or antipasto. For a main course there is pasta with tuna, a classic of Italian home cooking that never fails.
More Apulian preserves. Tuna is not the only thing Apulians put in jars. Find vegetables, fruit and jams in our preserves section, starting with artichokes in oil, or browse all our Apulian recipes.
