Italian Cuisine

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Cuisine Category
Italian

Key Ingredient
Lemon
Tuna

Food Category
Seafood

Special Consideration
Healthy

Tonno sott'olio

Cuisine: Italian Created by Pietro Demaio

Ingredients

50kg of fresh Blue or Yellow Fin tuna, sliced into 10cm slices with skin and bones
5kg table salt
Open neck jars
Bay leaves
Lemons
Chillies

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Preparation

In a large pot, place the tuna slices, and for every 1kg of fish you will need 120g of cooking salt.

Cover with water and simmer for 3 hours on minimum heat. This is best done on a barbecue outside.

Drain the cooked tuna slices and place onto tea towels. Leave overnight to cool.

Next morning, remove the skin, bones and blood etc.
Place the pieces of tuna into large necked preserving jars and pack down firmly. You may need to place a little olive oil in the jars to ensure that the oil extends to all parts of the jars. You may like to add a couple of slivers of garlic, 2 slices of lemon and 1-2 fresh bay leaves in each jar.

Cover with a good quality light olive oil and sterilise.

If you like hot chillies, add a small round hot chilli into the jar before sealing hermetically. Leave for at least one month before eating.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

Restaurant		Suburb
1.	The Beresford Hotel	Surry Hills
2.	Cellar 47	Shepparton
3.	Valentino's	Northbridge
4.	Smithfield Tavern	Smithfield
5.	Benny's Bar & Cafe	Fremantle
6.	Universal Bar	Northbridge
7.	Arch Rival	Palmerston
8.	Railway Hotel	Fitzroy North
9.	Vibe Cafe Restaurant	St Kilda
10.	Morning Star Estate	Mt Eliza

19 May 2011 07:39 AEST

thomas

looks good , need some home made olive oil!

23 May 2010 07:54 AEST

Ray Walker

Western Australia

Questions.

I luv the idea, and as soon as I catch a tuna or salmon, I will be trying the recipe. How do you store the finished product? Do you leave it in the pantry or the fridge?. Also , how long can you keep it stored? Thanks.

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