>> Tuesday, July 14, 2009
Canned tuna... I love the word... In Spain everybody likes tuna in oil or escabeche... in a salad, in stuffed eggs, in a pincho, oozing juices on the bread... mmm, I get carried away. All peculiar people in the world who don't like canned tuna, please stop reading this post, because it deals with how to preserve tuna fish. The concept and recipe comes from the blog Milcolores, although I made a mix with some recommendations from the blog Mercado Calabajío. I love these mixes... first you read 12 recipes about the same dish, then you do the average, you trim here, you add there, add a pinch of salt and check what comes out. Some times it turns out like Frankenstein, but some others the result is a real success, like in this case.
Ah... tuna fish. I'm bound to tuna fish by unbreakable bonds. I still recall a certain tuna fish festival we attended at Burela, Galicia, a few years ago. For a ridiculous price you could get a very elegant plastic plate with tuna empanada, two or three chunks of Galician bread and two or three chunks the size of my fist of tuna fish from Burela in escabeche... and a glass of Valdepeñas wine. The tuna fish was so sturdy that you could feel it soaking your vital juices, but in spite of that the empanada... the sunset... the atmosphere... the wine oozing out the corner of my mouth ... I will never forget that tuna fish... I can cry when I recall that tuna... I love you, tuna.
If you want to know about the different species of tuna, check this link. What I used for my tuna fish pie was northern blue fin tuna, and also for this recipe.
Now to the point, here's what I did:
And now you're ready to enjoy a homemade oil-preserved tuna, free from preserving and colouring agents... containing only all the heavy metals and chemicals that the poor fish swallows in the ocean... sigh (sorry, I have a pessimistic day). The making of tuna preserves is easier than you think, and if you have some doubt about the process, don't hesitate to ask me... :-)