Serious Eats: Recipes
Cook the Book: Canned Tuna
I love a good tuna sandwich, and I make them at home all of the time. I always buy the fanciest imported Italian tuna packed in olive oil, usually the one that comes in the best looking can. Some mayo, chopped capers, and olives and it's done and delicious. I never spent a considerable amount of time thinking about the process in which the tuna gets from the ocean and into a can.
Truthfully, I never really thought that canned tuna was something that you could make at home. Eugenia Bone, home-canner extraordinaire, and author of Well-Preserved cans her own tuna and uses it to make great warm-weather dishes, such as pasta salads and Vitello Tonnato. The canned tuna needs to rest for 3 to 6 months in order for its flavor to mellow. After this period of rest, your tuna takes on a delicate flavor that has not the slightest fishiness.
If you're going do a lot of preserving at home, it's a good idea to invest in a pressure canner, which will bring your preserves up to a temperature high enough to kill off any bacteria that might have snuck in to your cans.
As always with our Cook the Book feature, we have five (5) copies of Well-Preserved to give away this week.