Ingredients
- The fish:
- Fresh tuna: Usually a small whole tuna or a large piece of fresh tuna loin.
- The poaching liquid (court-bouillon):
- Water: Enough to overwhelm the fish.
- Aromatics: Bay leaves, garlic cloves (crushed), onion rings and peppercorns.
- Vinegar: A fillet to help firm the flesh.
- Salt: To season the flesh deeply.
- Conservation:
- Vegetable oil: A neutral oil (like sunflower oil) to cover the fish.
- Optional aromatics: Chilli flakes or rosemary for a flavored version.
Preparation Steps
- Clean the fish: Wash fresh tuna thoroughly. If it's a whole fish, remove the head and guts, then cut it into thick, easy-to-handle pieces.
- Poach the tuna: Place the tuna pieces in a large pot. Add the water, salt, garlic, onion, bay leaf, pepper and vinegar. Bring to the boil, then reduce the heat and simmer for about 20 to 30 minutes (depending on the size of the pieces) until the fish is cooked through and firm.
- Cool and clean: Remove the fish from the water and let it cool completely. Once cooled, remove the skin and bones. Cut the tuna into large, beautiful pieces or “loins”.
- Putting in jars: Place the tuna pieces in clean glass jars. Pack them well but leave a little space at the top.
- Cover with oil: Pour the vegetable oil over the tuna until it is completely submerged. Make sure there are no air bubbles trapped in the jar.
- Storage: Close the jars tightly. You can store them in the refrigerator for up to two weeks. The taste actually improves after a day or two!