Moist Well Done Tuna Braised In Oil Recipes

MOIST WELL-DONE TUNA (BRAISED IN OIL)

Steps:

• Preheat the oven to 350F.
• Thaw tuna if frozen. Dry with a paper towel. Remove skin or dark meat from the tuna, if desired. Cut into 1-inch cubes, making an even number of pieces for two equal servings. Sprinkle salt on the tuna cubes on at least two sides.
• Choose a baking pan or dish that will allow the pieces to be about 1/4" apart from each other but without extra space. The pan should also be deep enough to allow it to be covered with a lid or foil without touching the tuna. Lightly oil the bottom of the pan or dish and evenly distribute the tuna.
• Pour oil into the pan to come up 1/3" to 1/2" deep. Sprinkle the minced garlic (and thyme, if using) over the tuna in oil.
• Cover and bake for 15 minutes (20 minutes if tuna is partially thawed). Turn the tuna pieces over. Cover and bake for a second 15 minutes for well-done but moist tuna.
• Serve the tuna hot. Discard the oil and garlic (and loose thyme, if using).

HOME CURED TUNA IN OLIVE OIL

Steps:

• Preheat the oven to 200 degrees F.
• In a baking dish just large enough to hold the tuna in 1 layer, place the tuna and sprinkle generously with the salt on both sides. Add the garlic, oregano and marjoram, then add enough olive oil to completely cover the tuna. Cover with aluminum foil and place in the oven. Cook until the tuna is thoroughly cooked and flakes easily, 3 to 4 hours.
• Carefully remove the baking dish from the oven and set on a rack to cool completely. Transfer the tuna, with enough oil to cover, to jars, and refrigerate until ready to use, up to 2 months in advance.
• Alternatively, tuna may be transferred to sterile mason jars and filled with olive oil within 1/2-inch of the top and processed in a hot water bath for 10 minutes, cooled, and stored at room temperature for up to 6 months. Jars may also be refrigerated for up to 6 months.