Homemade Preserved TunaRecipe adapted from Rebecca Wilcomb, Herbsaint, New Orleans, Louisiana
Yield: About 2/3 cup flaked tuna
Cook Time: 5 minutes (plus 2 hours to cool and 12 hours to cure)
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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