HOME CURED TUNA IN OLIVE OIL

Home Cured Tuna in Olive Oil image

Provided by Emeril Lagasse

Time 4h5m

Yield 1 1/2 quarts cooked tuna

Number Of Ingredients 6

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

Steps:

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.