Homemade Preserved Tuna Recipe

Recipe adapted from Rebecca Wilcomb, Herbsaint, New Orleans, Louisiana

Homemade Preserved Tuna
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How to make Homemade Preserved Tuna. 
Prep Time
Cook Time
cup flaked tuna
Total time: 14 hours, 5 minutes
  • ¼ pound yellowfin tuna (preferably Gulf tuna), cut into 1-inch cubes
  • ½ teaspoon kosher salt
  • Pinch of red pepper flakes
  • 1 one-inch fresh rosemary sprig
  • 1 fresh thyme sprig
  • 1½ cups extra-virgin olive oil
  • 1 garlic clove
  1. In a medium heat-safe bowl, add the tuna and sprinkle with the salt. Add the red pepper flakes, rosemary and thyme.
  2. In a small saucepan or skillet, heat the olive oil and garlic clove over medium heat until hot and fragrant (but not smoking), 4 to 5 minutes.
  3. Pour the olive oil over the tuna and let cool to room temperature, 1½ to 2 hours. Transfer to an airtight container, cover and refrigerate overnight.
  4. Remove the tuna from the oil (discard the oil) and use a fork to break it into loose shards. Add the tuna to a rice salad or pasta salad, or use in a tuna sandwich.
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