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CONSERVED TUNA

Source of Recipe

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List of Ingredients



1 pound fresh tuna (albacore or yellowfin), cut 1 to 2 inches thick--the fat belly is the best!

1 teaspoon salt

½ teaspoon crushed red pepper flakes

2 tablespoons sliced garlic

Freshly ground black pepper

1 bay leaf

1 piece lemon peel (about ¾-inch by 2 inches)

1 cup olive oil, plus more if necessary

1. Trim and discard any skin, bones or dark blood spots from tuna. Cut the tuna into large cubes (at least 1 inch) and place in a 1-quart saucepan. Add salt, red pepper flakes, garlic and a pinch of black pepper and stir gently to distribute seasonings. Arrange tuna snugly in the pan so you won't need to use much additional oil. Add bay leaf and lemon peel and pour over enough olive oil to barely cover the fish. It will be about 1 cup, though you may need a little more for topping off.

2. Place the saucepan over very low heat and cook until the tuna just begins to flake, about 15 minutes. The oil may get hot enough that a few bubbles rise from the bottom, but it should not simmer. The top temperature shouldn't exceed 160 degrees. (HINT:The most important thing is controlling the temperature. If the oil gets too hot, the tuna will turn tough. Start the fish in cold oil and cook it over the lowest flame you can manage. If you see more than an occasional bubble, reduce the heat further).

Turn the heat off as soon as the fish begins to flake. It will continue to cook slowly as the oil cools. The color will change from pink or red to creamy tan, but it will certainly never brown unless the oil is too hot.


3. Cool the tuna to warm room temperature in the oil before transferring to a container for storage in the refrigerator. If you're going to use the tuna the same day, refrigeration is not necessary. The tuna will keep, tightly sealed and refrigerated, for at least a week, but not more than 10 days. Warm to room temperature before using.

Total time: 25 minutes, plus cooling time.

Servings: Makes about 1 pound, or 2 cups, flaked.

Each ¼-cup serving: 125 calories; 13 grams protein; 1 gram carbohydrate; 0 fiber; 7 grams fat; 1 gram saturated fat; 26 milligrams cholesterol; 312 milligrams sodium.

SPAGHETTI WITH TUNA

AND CHERRY TOMATOES

Salt

1 pound spaghetti

½ pound conserved tuna, plus 2 tablespoons of its oil, at room temperature

3 tablespoons olive oil

3 cloves garlic, minced

4 whole, small, dried red chiles (such as chile de arbol)

½ teaspoon fennel seeds, crushed

1 pound cherry tomatoes, cut in half (about 2 cups)

4 anchovy fillets, chopped

1 teaspoon red wine vinegar, or to taste

2 tablespoons minced fresh basil

1. Bring a large pot of liberally salted water to a rolling boil and add the spaghetti. Meanwhile, chop the tuna (you should have about 1 cup); set aside.

2. Heat the fresh olive oil in a large skillet over medium heat. When the oil is hot, add the garlic, chiles and fennel. Saute, stirring frequently, until the garlic is lightly golden and the spices are fragrant, 2 to 3 minutes.

3. Add the cherry tomatoes and the anchovies and cook for about a minute to break down the anchovies. Add the tuna and use a wooden spoon to break up the tuna and the tomatoes into a chunky mixture. Add the reserved tuna oil, red wine vinegar and salt to taste. The flavor should be sweet, fragrant and bright. Keep warm over low heat until the pasta is done.

4. When the spaghetti is done, drain it, reserving about 1 cup of the cooking water, and add the noodles to the skillet. Turn the heat to high, add the reserved pasta cooking water and cook, tossing the noodles to coat lightly with the sauce. Toss in the basil, season to taste with salt and serve immediately.

Total time: 30 minutes

Servings: 4 to 6 as a main course, 6 to 8 as a pasta course



Recipe