Basque albacore tuna in pickled sauce

90 min
Type of dish: Fish
Temperature: Cold, Warm
Seasonal period: All year
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Bonito 0.5 kg
Coarse salt 0.07 kg
Water 0.5 l
Bay leaf 0.5 g
Onion 0.125 kg
Carrots 0.1 kg
Olive oil 0.25 l
White wine 0.25 l
Vinegar 0.25 l
  • Clean the albacore tuna and cut it in slices. If you have a white tuna belly (Ventresca), keep it in a whole piece.
  • Boil in brine (water and thick salt), add a bay leaf, and keep boiling until the flesh separates from the bone.
  • Remove from brine and let cool.

To make the pickling brine:

  • Cut the onion into julienne strips and chop the carrot into circles or half-moons.
  • Poach in oil, once the vegetables are cooked, add some wine and vinegar and keep boiling for a few minutes. Let cool.

To be packed in glass jars:

  • Sterilize the glass jars (lids must be previously removed) to 100 ºC for 10 minutes (jar capacity 0.25l).
  • Remove skin, bones and coloured black parts from the albacore tuna.
  • Place the albacore tuna into glass jars and cover with prickling brine.
  • Sterilize the glass jars to 100 ºC for 40 minutes or using pressure to 119 ºC for 30 minutes.
  • Wait 4-6 weeks before eating.
  • It can be kept for a long time.

Nutritional information (1 portion)
Fiber 0.81 g
Saturates 4.39 g
Monounsaturated fatty acids 21.26 g
Polyunsaturated fatty acids 3.34 g
Cholesterol 35.85 mg
Calcium 78.47 mg
Iron 2.07 mg
Zinc 1.19 mg
Vitamin A 311.06 ug
Vitamin C 5.29 g
Folic acid 19.42 ug
Salt (Sodium) 5499.45 mg
Sugars 1.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.