Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Sicilian Style
Save Recipe Print
Total:
4 hr 5 min
Prep:
5 min
Cook:
4 hr
Yield:
1 1/2 quarts cooked tuna
Level:
Easy

Ingredients

Directions

Preheat the oven to 200 degrees F.

In a baking dish just large enough to hold the tuna in 1 layer, place the tuna and sprinkle generously with the salt on both sides. Add the garlic, oregano and marjoram, then add enough olive oil to completely cover the tuna. Cover with aluminum foil and place in the oven. Cook until the tuna is thoroughly cooked and flakes easily, 3 to 4 hours.

Carefully remove the baking dish from the oven and set on a rack to cool completely. Transfer the tuna, with enough oil to cover, to jars, and refrigerate until ready to use, up to 2 months in advance.

Alternatively, tuna may be transferred to sterile mason jars and filled with olive oil within 1/2-inch of the top and processed in a hot water bath for 10 minutes, cooled, and stored at room temperature for up to 6 months. Jars may also be refrigerated for up to 6 months.

Cook's Note

This will depend on the thickness of your tuna; you will know that it is done when it flakes easily and the fillets feel firm from the edges all the way to the center.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Lemon Olive Oil Cake

Recipe courtesy of Ayesha Curry

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Recipe courtesy of Giada De Laurentiis

Olive Cheese Bread

Recipe courtesy of Ree Drummond

Tuna Salad

Recipe courtesy of Food Network Kitchen

Tuna Melt

Recipe courtesy of Food Network Kitchen

Tuna Croquette

Recipe courtesy of Alton Brown

Oil and Vinegar Slaw

Recipe courtesy of Rachael Ray

Tuna Tartare

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories