Ever since I stumbled upon the idea of making Tuna Conserva, it has become a cherished dish in my household, especially during the scorching summer months.
The inspiration struck during a particularly hot July in 2014, and I was desperately seeking a recipe that wouldn’t require turning on the oven.
Little did I know that this Italian classic with an American twist would become a go-to meal loved by every member of my family.
The first time I served this dish to my family, their eyes lit up with appreciation. The tender and moist tuna, delicately flaked and infused with the herby, citrusy essence, earned unanimous approval.
The versatile nature of Tuna Conserva means it has become our go-to for quick lunches, lazy dinners, or even a sophisticated addition to family gatherings.
One particular American twist that my family adores is the subtle smokiness infused into the oil. A pinch of smoked paprika or a few drops of hickory liquid smoke takes this dish to the next level, adding a barbecue undertone that perfectly complements the freshness of the tuna.
Tuna Conserva
Equipment
- Chef's Knife
- Cutting Board
- Saucepan
- Kitchen Thermometer
- Vegetable Peeler
- Citrus Zester
- Garlic Press (optional)
- Measuring Spoons
- Serving Bowl
- Tongs
- Grater (for lemon zest)
- Airtight Container (for storing leftovers)
Ingredients
- 1 lbs Sashimi-grade Ahi tuna
- 6 sprigs Fresh thyme
- 3 cloves Garlic
- 2 sprigs Fresh marjoram (optional)
- 1 Zest Lemon Peeled with a vegetable peeler, without the white pith
- 1/4 teaspoon Whole black peppercorns
- To taste Kosher salt & freshly ground black pepper
- As needed Olive oil Adjust based on preference and quantity needed.
Instructions
- Slice 1 pound of sashimi-grade Ahi tuna into 1-inch pieces (about 5 pieces).
- In a saucepan, combine olive oil, 6 sprigs of fresh thyme, 3 crushed garlic cloves, 2 sprigs of fresh marjoram (optional), zest of 1 lemon (peeled with a vegetable peeler, without the white pith), 1/2 teaspoon whole black peppercorns, and 1/4 teaspoon red pepper flakes.
- Gradually warm the mixture on the stovetop over low heat to 150°F for about 8-10 minutes (check with a kitchen thermometer).
- Season the sliced tuna with kosher salt and freshly ground black pepper.
- Add the tuna to the saucepan, maintaining the oil temperature around 130°F. Cook for approximately 10 minutes until the tuna is just opaque throughout.
- Allow the tuna to cool in the infused oil.
- Serve the Tuna Conserva on a bed of salad, on pasta, or between slices of toasted hearty bread.
- Just before serving, season the Tuna Conserva with flaky sea salt and a few grinds of pepper.
- 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.
Optional American Twist
- Consider adding a pinch of smoked paprika or a few drops of hickory liquid smoke to infuse a subtle barbecue essence into the oil for an American twist.
