Pressure-Canned Albacore Tuna

Recipe from Seafood Simple

Credit: Nigel Parry

INGREDIENTS

Makes 1 pound

1 pound albacore tuna loin

¾ teaspoon fine sea salt

¼ teaspoon freshly ground white pepper

1 shallot, cut into rings

Extra-virgin olive oil

Special Equipment

2 wide-mouthed 1-pint canning jars

Pressure cooker

Instructions

Remove any bones from the tuna and cut it into similarly sized pieces that will fit in the pint jars, about 4 x 1 x 1 inch.

Season the tuna with the sea salt and white pepper, then refrigerate for 1 hour. Make sure the jars are clean and dry, following proper sterilization procedures.

Place 1 shallot ring at the bottom of each jar, then fill them one-quarter of the way full with olive oil. Pack the tuna pieces lengthwise into the jars.

Cover with olive oil, leaving about ½ inch of room at the top for the contents of the jar to expand.

Tap the jars on the counter to remove any trapped air. Place the lids and screw bands on the jars and tighten by hand.

Put the jars in a pressure cooker and fill with 2 inches of water.

Close and seal the pressure cooker and bring to 15 pounds of pressure according to the manufacturer’s directions. Pressure cook at that pressure for 7 minutes.

Remove from the heat and let the pressure cooker depressurize completely. Once depressurized, remove jars from the cooker and let rest until they are at room temperature. Refrigerate for up to 2 months if sealed, once the seal is broken, use within 3 days.