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Recipe: Tonno Sott'olio - Homemade Marinated Tuna In Olive Oil
Similar Categories: Tonno, Sottolio, Homemade, Marinated, Tuna, Olive, Oil
MAKES 1 1/2 TO 2 1/2 POUNDS, ENOUGH FOR SEVERAL RECIPES
2 to 3 pounds tuna steaks,11/4 to 11/2 inches thick
1 to 11/2 cups white vinegar
6 bay leaves
2 1/2 teaspoons salt
2 to 3 cups best-quality extra-virgin olive oil, or more as needed
1 teaspoon whole black peppercorns
Set the pan on the stove and lay in the tuna steaks. Pour enough water over
them just to cover them, then pour in the vinegar. Drop in the bay leaves
and sprinkle on 2 teaspoons of the salt. Bring the liquid to a boil over
medium-high heat, shifting the fish a bit to keep it from sticking to the
pan bottom.
When it is boiling, partially cover the pan and adjust the heat to maintain
a steady but gentle bubbling. Cook for 15 minutes or a lit tle longer,
until the steaks are cooked through. Test by inserting a toothpick: when the
flesh is fully cooked, the toothpick will go all the way through, with only
a little resistance.
Turn off the heat and lift out each steak with tongs and a wide spatula,
supporting it so it doesn't break. Spill off excess water and lay the steaks
on the wire rack. Sprinkle the remaining 1/2 teaspoon salt evenly over the
tuna, and let the steaks cool and air-dry for about 2 hours, turning the
pieces after an hour to facilitate drying. Mean while, remove the bay
leaves from the poaching liquid, blot them on towels, and let them air-dry
too; discard the poaching liquid.
When dry, slice the steaks in half or into several pieces that will fit into
your jars. Put the pieces in a shallow bowl pour some of the olive oil over
them, and turn them so they are well coated with oil. Layer the pieces into
jars one at a time, pouring a bit more oil over to make sure there's a film
of oil surrounding each piece.
As you pack in the fish, divide the bay leaves and peppercorns among the
containers. When you've put as many pieces in each jar as you want-you don't
have to fill them to the top-pour in more oil to cover the fish by at least
1/4 inch.
Before refrigerating, tap repeatedly on the sides of the jars to shake loose
air bubbles. You may also insert a table-knife blade down along the inside
of the jar and slide it slowly all around the circum ference, moving the
contents very slightly to release trapped air. Now let the containers sit
for 15 minutes or so, so the bubbles rise to the surface. Tap the jar gently
on a hard surface so any remaining air bubbles will rise.
Cover the jars with plastic wrap and/or jar lids and set them in the
refrigerator. Marinate 2 days before opening. As you take fish and oil from
the jar, pour in more extra-virgin olive oil if necessary so that ny
remaining fish is completely covered with a layer of oil.
RECOMMENDED EQUIPMENT A 10- or 11-inch saute pan with 3-inch sides or other
shallow pan.
2 to 3 pounds tuna steaks,11/4 to 11/2 inches thick
1 to 11/2 cups white vinegar
6 bay leaves
2 1/2 teaspoons salt
2 to 3 cups best-quality extra-virgin olive oil, or more as needed
1 teaspoon whole black peppercorns
Set the pan on the stove and lay in the tuna steaks. Pour enough water over
them just to cover them, then pour in the vinegar. Drop in the bay leaves
and sprinkle on 2 teaspoons of the salt. Bring the liquid to a boil over
medium-high heat, shifting the fish a bit to keep it from sticking to the
pan bottom.
When it is boiling, partially cover the pan and adjust the heat to maintain
a steady but gentle bubbling. Cook for 15 minutes or a lit tle longer,
until the steaks are cooked through. Test by inserting a toothpick: when the
flesh is fully cooked, the toothpick will go all the way through, with only
a little resistance.
Turn off the heat and lift out each steak with tongs and a wide spatula,
supporting it so it doesn't break. Spill off excess water and lay the steaks
on the wire rack. Sprinkle the remaining 1/2 teaspoon salt evenly over the
tuna, and let the steaks cool and air-dry for about 2 hours, turning the
pieces after an hour to facilitate drying. Mean while, remove the bay
leaves from the poaching liquid, blot them on towels, and let them air-dry
too; discard the poaching liquid.
When dry, slice the steaks in half or into several pieces that will fit into
your jars. Put the pieces in a shallow bowl pour some of the olive oil over
them, and turn them so they are well coated with oil. Layer the pieces into
jars one at a time, pouring a bit more oil over to make sure there's a film
of oil surrounding each piece.
As you pack in the fish, divide the bay leaves and peppercorns among the
containers. When you've put as many pieces in each jar as you want-you don't
have to fill them to the top-pour in more oil to cover the fish by at least
1/4 inch.
Before refrigerating, tap repeatedly on the sides of the jars to shake loose
air bubbles. You may also insert a table-knife blade down along the inside
of the jar and slide it slowly all around the circum ference, moving the
contents very slightly to release trapped air. Now let the containers sit
for 15 minutes or so, so the bubbles rise to the surface. Tap the jar gently
on a hard surface so any remaining air bubbles will rise.
Cover the jars with plastic wrap and/or jar lids and set them in the
refrigerator. Marinate 2 days before opening. As you take fish and oil from
the jar, pour in more extra-virgin olive oil if necessary so that ny
remaining fish is completely covered with a layer of oil.
RECOMMENDED EQUIPMENT A 10- or 11-inch saute pan with 3-inch sides or other
shallow pan.
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