Who wouldn’t want tuna for lunch- it is such an easy and universal ingredient to use! Canned tuna is probably something that everyone keeps in the fridge for the ‘just in case emergencies’, like when you are starving but there is nothing else to eat. Tuna’s high demand is not a coincidence- a glue that binds all salad ingredients, hundreds of restaurants offer salad nicoise on the menu not to mention the hundreds of thousands sushi outlets and equally, corners in supermarket that offer fresh sushi every day. What about the classic tuna sandwich made from canned tuna and mayo millions of us eat on our lunch break? Last but not there is the lovely tender tuna steak one can enjoy at high end Mediterranean restaurant.
I am certain that most of you have come across both the benefits and the costs of eating tuna- widespread media coverage makes it difficult for one not to notice them. On the one hand tuna is extremely beneficial being an excellent source of Omega 3 fatty acids, which in turn are essential for cardiovascular health, while on the other, most of the tuna supplies are contaminated with mercury residue which carries its own specific health risks.
Just like with any other ingredient I believe that a corresponding principle can be applied to tuna- conscious selection and preparation yields the greatest health benefit while at the same time minimizing the most apparent risks. So rather than buying all of those inexpensive cans of tuna that occupy your fridge for months, today I am going to demonstrate how you can make your own tuna conserve- a simple, delicious and natural alternative. Enjoy!
400 g fresh tuna fillet for your local fish market
2 cloves of garlic, crushed
4 springs of fresh thyme
2 bay leaves
2 springs of rosemary
- Slice the tuna fillets, cover them with sea salt, put them in a dish covered with cling film to marinate in a cool place for an hour
- Squeeze the lemon and peel the zest, set aside.
- Rinse the fish and arrange in a sterilized jar (to sterilize boil jars first)
- Distribute the lemon juice and zest equally among the jars. Cover the jars with the lid and keep them in the fridge for 3 hours until the tuna whitens
- Remove the lids and add the garlic, herbs, pepper and olive oil. Cover the jars and eat them whenever you wish!