Hello Guys! In this video I will show you how to prepare delicious tuna in oil at home. With just a few ingredients and a few simple steps, you can create superior quality tuna in oil, perfect for enriching salads, sandwiches and many other dishes. But first I want to thank Lucia who sent me this spectacular recipe directly via email to my address: cuoredicioccolato.it@gmail.com
Follow me on this culinary adventure and discover the pleasure of preparing your homemade tuna in oil. I can't wait to share all the secrets of this recipe with you! If you like the video, don't forget to leave a like, comment and share. Good vision!"
You will need:
Fresh Tuna 1 kg
Water 1 litre
Salt 150 g
pepper in grains
Chili
Olive oil amzn.to/4aQUkAL
Glass jars amzn.to/3wfjWbe
Don't forget to share your experience by leaving a comment 👍🏼
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Thank you, I get Tuna from my friend all the time and sometimes I get overwhelmed with the amount of fresh fish, now i will have my own canned tuna. It looks delicious, Spectacular!
They can be really big, so that's a great idea
Spectacular idea?
Love the recipe. This so more beneficial than canned tuna. The tuna being this size alleviates the concerns of mercury and heavy metal levels in the large commercially caught tuna. Great video, will have to give this a try!
Yes 👍🏼 keep us updated 😉
Thank you Lucia! Thank you cuoredicioccolato!
Welcome 🤗
Thanks for this. I would have never thought of canning my own tuna.
Thanks for watching and sharing the video 🥳
❤❤❤ I didn't see fresh tuna in North Norway 😞 But when I will find it, I will prepare this tuna like u 😊
Keep us updated 👍🏼 you can use big similar fishes
Thank you for sharing this recipe ..
Thanks Malika
Mouth watering recepie spectacular👍😊
Thanks ☺️
Looks really good. Cheers! 👍🏻👍🏻✌️
Thanks 🥳
Nicely done, the tuna in jar looks delicious, maybe you can add some garlic or onion too
👍🏼 yes it is possible
Spec-Tac-Ular!
Bravo 🤩
I love tuna!
Me too
Bravo pace
Terima kasih 🤣👍🏼
This is the recipe I was waiting for. Thank you and Lucia. What was the bread you used for the tasting? You said ciabata but it looked a different colour. Must've been delicious too!!
It a ciabatta bread but I used pumpkin 🎃 inside 😉
@@Spectacular-cuoredicioccolato Aaah. I thought it was different! Thanks for the clarification.
@dorodense thanks for your support 🤗
nice recipe! unfortunately i will not be able to get some tuna (especially for reasonable price) so i skip this recipe. although maybe i can find some firm kind of fish which i can use too. your bread looks amazing!
Keep us updated with different fish 🐟👍🏼
I can probably eat half a loaf of bread with only one of those tuna pieces. Nice work. Thanks for the video.
🤪 me too
Hello sir !! Beautiful video and spectacular recipe!🎉🎉🎉 ❤❤❤ I also have good news I will tell you on Monday if it hapend
Keep us updated 🤪
I thought you use "double boil" to preserve the nutrients of the fish and spices, then double boil technique when canning fish too? Thank you for this video, because it reminds us of things we know but forget 💟🌷
Thanks 🤗
You have very nice fingers/hands!😘
😂👍🏼 thanks
In my country fresh tuna cost more than canned one. Damn. Love Your videos. I made gin and it was really great taste.
Ok 👍🏼 thanks for sharing your experience
It would be okay to boil just enough to get the bones out (maybe 40 minutes) and take 15 minutes in jars to avoid overcooking the fish.
Thanks for the advice 👍🏼
Can this be done with scampy? Allora, 4:06 it will be tender ❤😂❤😂 i be hungry now.
😂👍🏼
Thanks so much. Where I live some good-quality canned tuna costs as much as a luxury grassfed locally-raised steak.
Yes 😬 in Italy too
@@Spectacular-cuoredicioccolato Wow, che peccato.
@itsshrimpinabag9544 😬👍🏼
you didn't remove the innards of the fish before boiling?
of course he did, the dark meat is the blood line of the fish, easier to remove when cooked.
@@rowluxillusion5235you know what? I watched the vid a second time, and he boiled them with their innards 😧
The fishermen removed the innards when I brought the fishes
@@Spectacular-cuoredicioccolato that solves the mystery, I love all your vids by the way
Thanks 🤗
Any luck finding a recipe for Breasola Di Tonno ?
No yet 😬 sorry but I am working on this project 😉
never met a can of tuna i didn't like
This one is even better 🥳
I wish you hadn't removed the black parts. The black parts of fish such as tuna, bonito or toric are very healthyful and useful for increasing height.
Yes 👍🏼 it’s good but the taste is very strong
You need to pressure can fish, it's not safe otherwise. You can get botulism!
He sterilized it in the water pot. When u boil jars like that… some pressure escapes the jar and when it cools, it seals completely.
If you boil the jar 30 minutes you have not problems
@@Spectacular-cuoredicioccolato No this is not true my friend. For botulism spores to be killed, it has to reach temperatures higher than 100C, which is why you need a pressure canner. The only other way to avoid it is if the canned food is very acidic, and this is not acidic since you are just putting it in oil. If you read more you will find this is definitely not safe!
Ok 👍🏼 thanks for the information.
Interesting. 1.5hrs of boiling in water seems a long time? In Spain we poached the fish gently in herb and spice infused oil, it kept a nice shape.
Thanks for the advice
Dude, you don't look good. You ok?
Yes 👍🏼 thanks for asking
@@Spectacular-cuoredicioccolato he looks all ways like dat.. 👍
Those are glass jars not cans.
Bravo 👍🏼
Looking good. Can this be done with mackerel or herring? Also, what about not boiling the fish first but putting it straight into oil and pasteurizing that way? Thanks.
I did that a few times -- basically a confit of tuna in olive oil. I kept the oil temp 170ish to not destroy the oil. the results were great imo
Yeah i was thinking why he didnt just do that. It would make it more tender and any excess moisture can be purged just dont screw the lid on all the way when pasturizing, then screw it tight at the last bit i guess
Yes 👍🏼 you can use different fishes The salt helps to preserve it
I would guess, that boiling first makes it easier to seperate the skeleton and to seperate white from dark meat. The flavours are different in those sections, even on the cheapest cans of tuna (that I've seen) they use the white meat. It would be good to know some uses for the darker meat if you have any suggestions @Spectacular-cuoredicioccolato
@DannyWoodman If you are using fresh, sushi-grade tuna (which you absolutely should be if any if sold in your area), eat the dark meat raw as sushi or sashimi.