0.0 – 0 reviews • Appetizer
| Level: |
Easy |
| Total: |
4 hr 5 min |
| Prep: |
5 min |
| Cook: |
4 hr |
| Yield: |
1 1/2 quarts cooked tuna |
| Level: |
Easy |
| Total: |
4 hr 5 min |
| Prep: |
5 min |
| Cook: |
4 hr |
| Yield: |
1 1/2 quarts cooked tuna |
Ingredients
- 2 1/2 pounds fresh tuna fillets
- Sea salt
- 6 cloves garlic, smashed
- 2 to 3 sprigs fresh oregano
- 2 to 3 sprigs fresh marjoram
- Extra virgin olive oil, to cover
Instructions
- Preheat the oven to 200 degrees F.
- In a baking dish just large enough to hold the tuna in 1 layer, place the tuna and sprinkle generously with the salt on both sides. Add the garlic, oregano and marjoram, then add enough olive oil to completely cover the tuna. Cover with aluminum foil and place in the oven. Cook until the tuna is thoroughly cooked and flakes easily, 3 to 4 hours.
- Carefully remove the baking dish from the oven and set on a rack to cool completely. Transfer the tuna, with enough oil to cover, to jars, and refrigerate until ready to use, up to 2 months in advance.
- Alternatively, tuna may be transferred to sterile mason jars and filled with olive oil within 1/2-inch of the top and processed in a hot water bath for 10 minutes, cooled, and stored at room temperature for up to 6 months. Jars may also be refrigerated for up to 6 months.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
118 |
| Total Fat |
2 g |
| Saturated Fat |
0 g |
| Carbohydrates |
1 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
23 g |
| Cholesterol |
37 mg |
| Sodium |
228 mg |
| Serving Size |
1 of 12 servings |
| Calories |
118 |
| Total Fat |
2 g |
| Saturated Fat |
0 g |
| Carbohydrates |
1 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
23 g |
| Cholesterol |
37 mg |
| Sodium |
228 mg |