Recipe Tuna in oil
Preparation time:
30 min
Heat treatment time:
1h30
Shelf life:
12 months
Ingredients
Number of persons: 6-8 servings
Preparation
- Prepare a fish court bouillon. For each litre of water, add 1 dl of vinegar, a medium carrot sliced into rings, a chopped onion, 3 to 4 cloves, a sprig of thyme, salt and pepper.
- Meanwhile, wash the tuna (white or red) and cut into slices about 5 cm thick.
- Bring the fish stock to the boil and keep it simmering.
- Add the tuna slices in small batches for 5 minutes.
- Remove the tuna with a skimmer, remove the skin and central bone, then arrange tightly in the Le Parfait Super or Familia Wiss terrines.
- Cover to within 2 cm of the rim with olive oil. Close and heat immediately for 1h30 at 100°C.