Fresh Canned Tuna (Tonno Sott"Olio) Recipe
Servings: 12
Ingredients
- 1 c. white wine vinegar
- 1 x onion finely minced
- 4 x garlic cloves finely minced
- 2 x bay leaves Black peppercorns
- 5 lb fresh tuna cut into chunks
- 1 quart extra-virgin extra virgin olive oil Freshly-baked pane di casa
- 1 med red onion finely minced
Directions
- In a stock pot, combine the vinegar, onion, garlic, bay leaves, peppercorns, add in 2 qts of water and cook over high heat till it is reduced by 1/3. Add in the tuna, reduce to a simmer, and cook for 45 min.
- Drain the tuna and place in a jar or possibly terra cotta pot. Cover with extra virgin olive oil and seal. Let sit for 20 to 30 days, refrigerated, then serve this perfectly preserved tuna with fresh bread and minced red onion.
- This recipe yields 20 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 12 servings | |
| Calories 347 | |
| Calories from Fat 147 | 42% |
| Total Fat 16.48g | 21% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 77mg | 3% |
| Potassium 512mg | 15% |
| Total Carbs 1.89g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.88g | 1% |
| Protein 44.33g | 71% |
