Homemade Canned-Style Tuna - Easy Recipe for Flaky, Fresh Tuna скачать в хорошем качестве

Homemade Canned-Style Tuna - Easy Recipe for Flaky, Fresh Tuna

Transform fresh tuna into a delicious, flaky, canned-style treat with our straightforward recipe. Ideal for using off-cuts from your local fishmonger, this method ensures tender and juicy tuna by gently simmering it in a flavourful broth infused with cinnamon sticks and orange peel. Learn the essential techniques for precise temperature control to maintain the quality of extra virgin olive oil and achieve the perfect texture without overcooking. Seasoned generously with salt and optionally black pepper, and enriched with a liberal drizzle of high-quality olive oil, this homemade tuna is perfect for salads, sandwiches, and more. Enjoy the rich flavours and soft flakes of fresh tuna, prepared in a way that rivals your favourite canned versions. Ingredients (Serves 3–4) • Fresh Tuna (off-cuts preferred): 400–500 g • Fine Sea Salt: to taste • Freshly Ground Black Pepper (optional): to taste • Extra Virgin Olive Oil: generous amount for coating • Water: enough to cover the tuna during poaching Optional Aromatics for Poaching Liquid: • 1 Cinnamon Stick • 1 Piece of Orange Peel (no pith) • (Or customise with bay leaf, garlic cloves, fresh herbs, etc.) Method 1. In a saucepan, add water along with any chosen aromatics. Bring the liquid to a boil, then lower the heat to a simmer. Simmer gently for 5–10 minutes to infuse the flavours. 2. While the water is simmering, prepare your tuna. No need for trimming—tougher bits are welcome for this method as they turn wonderfully gelatinous. 3. Turn the stove off to stop the active simmer. Gently lower the tuna pieces into the hot poaching liquid. The temperature will immediately drop. Aim to maintain the water at 60–65°C. Use a kitchen thermometer if possible, or check every 5 minutes. If the water cools too much, turn the heat back on very low briefly. Poach until the thickest part of the tuna reaches 55–60°C internally. This usually takes about 20 minutes. If unsure, insert a fork into the centre—the tuna should feel warm (not hot or cold). 4. Carefully remove the tuna from the poaching liquid. Flake the tuna gently into a bowl while it’s still warm. Season generously with sea salt. Add black pepper if desired. 5. Once seasoned, pour a generous amount of extra virgin olive oil over the tuna. Gently fold to combine, ensuring the flakes are well coated. 6. (Optional) Grate a little fresh orange zest over the tuna to reinforce the flavour from the poaching liquid. 7. You can enjoy immediately or store in the fridge, submerged in the olive oil, for up to 2–3 days. This is not shelf-stable like commercially canned tuna—consume within a few days. Notes: • Off-cuts with sinew and connective tissue are ideal; they turn into rich, juicy gelatine when gently poached. • Poaching in water preserves the quality of the olive oil, allowing you to add it fresh without damaging the flavour. • Gentle poaching is key. High heat will dry out the tuna and ruin the flaky texture. • Adjust aromatics according to your mood—bay leaf, rosemary, lemon peel, peppercorns, and garlic all work beautifully. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #cannedtuna #cannedtunarecipe