Tuna preserved in oil from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

  • store-cupboard ingredients
  • tuna steaks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on July 18, 2012

    The tuna is slow poached in olive oil then stored in the fridge (it keeps for weeks apparently). I used it in the Tuna salad with pickled vegetables on p.335. I was underwhelmed by the result. To be honest it didn't taste any better than a good quality can of tuna in olive oil. And probably has less flavor. Given the cost of fresh tuna and of the olive oil it is poached and stored in, I wouldn't say this is worth it. I think I will still try the adjoining salmon recipe though - that uses bay leaves which I think would add more flavor. One point - remove the tuna from the fridge about an hour before you need it (depending on the temperature in your kitchen) as the oil is solid.

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