Comments on: Tuna in Olive Oil From Scratch!

By: gari

gari — Tue, 25 May 2010 09:05:04 +0000

hi MM! I’ve been reading your site from time to time and I always find your posts interesting. (even your past posts!) Your recipes inspire me to continue cooking. I like to cook a lot as well and I do when I have free time but I am actually more in to baking.

May I just ask if there is a possible substitute for olive oil. Olive oil is a bit expensive and I only use it on special occasions. I would love to try your recipe of tuna in oil. I’m sure it tastes great with pasta! Hope you can help me out. thanks a lot! :)

By: junb

junb — Mon, 24 May 2010 14:29:12 +0000

cod fish, salmon or boneless bangus should work with the above Method. if you want it to keep longer please sterilize the bottle. Brining the fish will also improve the taste.

By: Marketman

Marketman — Mon, 24 May 2010 07:45:42 +0000

globalnomad, I think sardines need to be pressure cooked to soften their bones, so this slow low heat approach may not work. Clarissa, sorry, I am not sure if this would work for salmon, though I suspect it might… For everyone, I wouldn’t keep this in the fridge for more than 1 week. Try and consume it all by then.

By: globalnomad

globalnomad — Mon, 24 May 2010 06:57:04 +0000

Wow MM, thanks for that recipe; I have tried to find a recipe for sardines in olive oil, but no luck whatsoever – was just wondering whether one could do it the same way as your tuna…?

By: wil-b

wil-b — Mon, 24 May 2010 03:00:21 +0000

I Love Tuna. . . I would definitely do this when i get back to Phil. as Tuna here in Singapore is waaay too overpriced. . . maybe I could do some variations like I do with Sardines. . .

By: Clarissa

Clarissa — Mon, 24 May 2010 01:10:41 +0000

i have a major preference for canned salmon vs canned tuna. Will this recipe work effectively well? :) Although i think Bumble Bee sardines their salmon and not conserved, though not entirely sure on this.

By: Gay

Gay — Sun, 23 May 2010 13:22:44 +0000

This is I’ve got to try! Lots of tuna here in General Santos, and I’ve been finding ways to cook them. Thanks.

By: Marketman

Marketman — Sun, 23 May 2010 11:42:13 +0000

Footloose, sorry to disappoint, no burning issues there. :) Mrs. MM simply asked me a question after dinner the other night which had me completely nonplussed… until I stood up and sat back down on the couch… The results of the poll so far are amazing in that there is no clear pattern yet… :) As for your very perceptive comment on the previous post about my probably heading off to distant shores as I tend to leave posts that keep readers amused on their own, we are still in Manila. But will be on summer holiday soon… that will be a separate post to ask readers for suggestions and recommendations about things to see, eat and do where we are headed…

By: Footloose

Footloose — Sun, 23 May 2010 11:06:13 +0000

I can hardly sit still to find out whatâ€™s behind the fundamental question of the current poll.

By: Marketman

Marketman — Sun, 23 May 2010 10:36:19 +0000

Lydia P., yes please season well with salt and pepper. I left that out of the original post, it has been revised now. Thanks. Hershey, yes, they are fresh bay leaves, from the garden. Marides, yes, keep heat very low indeed. Millet, yes, fatty belly would be much better for this. Footloose, you might be shocked to find out that a lot of tuna under Italian and Spanish labels are actually canned in Mindanao! I know, I was shocked to discover that from a good friend who was given access into the top canning factories and her jaw dropped when the labels of several European tuna brands were on the walls of the factory. So read the cans carefully to ensure you are really getting European tuna, otherwise, some cans will in teeny tiny fine print state the tuna is from The Philippines. :) I find the premium local Century Tuna not normally available to the public to be just excellent. But their grocery brands are not great. Lizzy, some great recipe ideas I have yet to try! Mom-Friday, you are reading my mind, stay tuned for upcoming tuna posts. thelma, wow! fresh yellowfin tuna is a treat, how wonderful for you that your angler friend doesn’t eat fish! linda, with access to good tuna in your local market, this will be a breeze… marilen, read my comments to Apicio above re: tuna provenance… kitchen, don’t you just love the occasional bargain you find at Booksale? kaye, the olive oil adds to the cost! :)