Tricia, I personally love Tuna- even the canned stuff. This looks easy and good too. DH loves the jarred tuna that I buy at the Spanish Market near Jessy's house. Last time it was about $8 per bottle, but packed with flavor. Thanks for an alternative to driving an hour to purchase more. Then again, to get good quality and fresh tuna I have to visit the seafood market, so it's not going to be cheap either-----LOL!

Gosh, I wish you were closer. I'd give you all the tuna you could eat! They are big fish...lots of tuna sandwiches. lol

What herbs/spices are in the Spanish jarred tuna? Might be fun to use something besides the marjoram & oregano.

On a hot, humid July day we like grilled tuna steaks served stopped with black bean/corn salsa & cucumber/watermelon salad. It's a nice flavor combo & the salad rehydrates us in the heat.

/tricia

Sorry to say that I've never tasted the jarred stuff. He's eaten the entire jar each time! Maybe SharonCB can help us. I'm linking to LaTienda's website, but I'm not seeing the exact jar with the blue label that I've purchased there. It seems like they have a special way of processing it using seawater.
I wish you lived closer too, I love grilled tuna and a cucumber watermelon salad sounds awesome! (hold the bean/corn salsa on my portion, please!)

Here is a link that might be useful: Tuna from Spain

I like canned white tuna and the kind that is bottled in oil.

I'm not a canner, but tuna stored in oil in the fridge for two months just doesn't sound right to me. Is that safe? I would have thought that that it would need to be pressure canned to keep it longer than a week or two.

Ann

Jeez, I wouldn't keep this in the fridge longer than a week and I wouldn't go within a hundred miles of those canning instructions. That tuna on the shelf is an absolute invitation to food poisoning.

Carol

I agree with Ann and Carol, tuna stored in oil in the fridge is a perfect incubation ground for botulism!!! Please, please, please don't.

If you want to can it, it MUST be pressure canned, but you can do it without oil, just using water.

HereÂs a link to the National Center for Home Food Preservation for canning tuna.

And this one is an Oregon State Publication on smoking/curing fish, but has lots of info regarding safety, temps, cooking, storage, etc.
http://extension.oregonstate.edu/catalog/pdf/pnw/pnw238.pdf

Deanna

Here is a link that might be useful: Canning tuna

Ellen, the Spanish tinned tuna contains vinegar in "escabeche" style - I love that. I wonder why we don't tin it that way in America. I would like to find a recipe to cure it that way.

Okay, I won't be keeping that recipe, botulism is the last thing I need!
Gina, I don't know if the tinned tuna is any different than the jarred varieties, but Dan loves vinegar and he also loves spicy things. In fact he puts hot sauce in his regular canned tuna!
E

Tricia- I'm about two hours away from you. Just let me know when I should show up with my cooler.

I'm almost ashamed to say that before meeting my husband the only kind of tuna I had ever had was the kind in a can (packed in water). He introduced me to the tuna steak. Life hasn't been the same since.

Have you ever tried smoked tuna? I know that I've got a recipe somewhere, let me dig. We've done smoked salmon, which is nothing like what you see in the stores but more flaky, moist & not oily.

The Italian canned tunas are supposed to be far superior to the US version, if you're feeling adventurous.

Nina

Although that recipe violates the rules of canning as we know them, it is actually a tried and true preservation method called confit. Confit is not well known in the U.S. as it is in France. Confit is most often made with duck or goose and the fat rendered from them. I was surprised to find, after a brief search, that it is done with salmon and tuna as well. See the link below.

Jim

Here is a link that might be useful: Confit

I absolutely concur, I wouldn't touch the stuff after a week, max, probably less. It goes against every food safety rule I've ever learned regarding food preservation.

the basic recipe does sound good, though, despite the obvious problems with canning it.

Annie

Confit is a "T&T" method of food preservation, but Harold McGee talks about a "small but real risk that botulism could grow." He says the risk traditionally is reduced (not eliminated) by 1) placing the salted, slow-cooked meat in a sterile container over an additional layer of salt, 2) using nitrates in the salt 3) storing at a temperature less than 40 degrees 4) reheating "periodically to extend its useful life." I'm guessing that's critical.

Of course, McGee says over time the meat will go rancid but that "a slight rancidity is part of the flavor of a traditional confit."

For me personally a short preservation without nitrates (or the rancidity) is more appealing.

Carol

The herbs and garlic increase the danger of botulism, too.
Traditional French confit of duck doesn't have them.