Basque albacore tuna in olive oil

• 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.
• Remove skin, bones and coloured black parts from the albacore tuna.

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)
• Place the albacore tuna into glass jars and cover with soft olive oil.
• 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.