Tuna in Oil

Method

1. Place 1 kg of fresh tuna in a large pot.
2. Add coarse salt (80 g if storing in fridge, 120 g if storing in pantry) and 1 tablespoon of honey.
3. Add 2 liters of cold water, ensuring the tuna fillets are fully covered.
4. Put the pot on the stove, cover, and bring to a boil quickly.
5. When it starts boiling, skim off any foam that forms with a spoon.
6. Once the water is clean at full boil, reduce the heat to minimum and cook for 1.5 hours.
7. Drain the tuna and let it cool and dry completely on a colander.
8. Once cooled and dried, place it in a container and refrigerate for 12 hours.
9. After 12 hours, the tuna is ready. Break it into smaller pieces with your hands.
10. If you used 120 g of salt: place the pieces in sterilized jars, vacuum seal, and store for 1-3 months before eating.
11. If you used 80 g of salt: place the pieces in a container, cover with extra virgin olive oil, seal, and store in the fridge for 8-10 days. It can be eaten after a couple of hours but improves in the fridge.