Description

INGREDIENTS:
Yellowfin Tuna, Salt, Olive Oil, Chilli

USE BY / STORAGE:
Store it in a dark, cool place. Best used within 18months.
Once opened, consume within a week or two.

SERVING SUGGESTIONS:
You can use this conserved tuna in any way you’d use the best canned
stuff: in a panino, ina salad, mix it into a spicy fresh tomato sauce for
pasta, fold it into a caper-y mayonnaise. Or just top bruschetta with little
chunks of it, being sure to spoon over some of that good olive oil.

STORY:
Tuna preserved in olive oil is the pride of the Calabrian pantry. This recipe
comes from our grandfather, Carmine – a passionate fisherman who would
travel from Calabria to Sicily with other neighbourhood fishermen to fish
for tuna.

Tuna prepared this way is somewhere between fresh and canned. Let’s
called it “conserved,” to honor its inspiration, the old Italian tradition of
preserving meat under olive oil, sometimes called conservata.