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Tuna Conserva with Thyme and Marjoram

Fish, Lactose Free, Recipes

Tuna Conserva

July 28, 2014

Tuna Conserva with Thyme, Lemon Zest, Garlic, Marjoram and Black PeppercornsIt’s been so oppressively hot lately I just want to stay inside with the air conditioner set at high.  Our usual trade winds have been absent and sorely missed.  So the thought of turning on the oven to roast a chicken, which I love, or simmer a meat sauce for hours on end, is pretty much out of the question.  So with the thought of a dish less dependent on a hot oven, I finally decided to try my hand at tuna conserva.

Sashimi Grade AhiTuna conserva is a classic dish found on many eclectic Italian menus. I’ve always wanted to make it, yet had never found quite the right recipe.  I never imagined how good it could be!  My mistake for taking so long.  With a combination of the best elements from several recipes, I came up with my own version.

Sashimi Grade Ahi

Olive Oil & HerbsGood canned tuna in olive oil is a pantry staple in my kitchen.  I love it in salad Nicoise, on toasted whole grain bread, or in a simple tuna sandwich.  Homemade tuna conserva is a notch higher on the culinary scale.  I love how the tuna turns out so tender and moist and flakes up beautifully.  The herbs, lemon zest, crushed garlic and peppercorns lightly infuse the oil with a subtle and refreshing flavor.

Tuna in Olive Oil & Herbs

Tuna Conserva with Thyme, Lemon Zest, Garlic, Marjoram and Black PeppercornsEat it alone with a sprinkling of Maldon sea salt, in a salad, on toast or pasta, tucked between good bread with a sliced hardboiled egg and briny olives or capers.

Tuna Conserva Salad NIcoise

Tuna Conserva on Whole Grain Toasted Bread

Tuna Conserva

Serves 4

Ingredients

1 pound sashimi grade ahi block, cut into 1-inch slices (about 5 pieces)

6 sprigs fresh thyme

3 garlic cloves, crushed

2 sprigs fresh marjoram, optional

zest of 1 lemon, peeled with a vegetable peeler, without the white pith

1/2 teaspoon whole black peppercorns

1/4 teaspoon red pepper flakes

kosher salt & freshly ground black pepper

olive oil

Prepartion

Put the olive oil in a saucepan that will hold the fish snugly in a single layer.  Add the thyme, garlic, marjoram, lemon zest, peppercorns and red pepper flakes and gradually warm on the stove top over low heat to 150° F for about 8 – 10 minutes (check the temperature with a kitchen thermometer).

Season the fish with salt and pepper. Add the fish to the saucepan. The temperature of the oil will reduce slightly.  You want to maintain a temperature of about 130° F.  Confirm the temperature with a thermometer.  It will take about 10 minutes for the tuna to be done.  The fish should be just opaque throughout.  Let the tuna cool in the oil.

Serve on salad, in a sandwich, on pasta, or on toasted hearty bread.  I like to season the tuna conserva with flaky sea salt and a few grinds of pepper just before serving. Transfer any leftover tuna, oil, and herbs to a bowl, cover tightly and refrigerate.  The tuna conserva will keep well for at least 4 days.

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