Oil-Cured Japanese Hamachi 🐠🎌 “Oil-curing” tuna is something the Basque people of northern Spain have been on since before tinned fish had a PR team. The tuna comes out in gorgeous, well-seasoned chunks and the oil adds richness, olive flavor and a nice silky mouthfeel (sounds strange, but it’s nice). It’s dank on its own, but I was craving some tuna salad so we ball. Give it a go yourself. 1 pound Tuna, 2x3 inch pieces 2 tsp Kosher Salt Olive Oil, to cover 1. Blanch the tuna in salted water until cooked through. 2. Gently pack into sterilized glass jars. Seal with a tight canning lid. 3. Lower into simmering water for 25-30 minutes. Cut the heat and allow the jar to cool in the water. 4. Remove the jar, ensure it’s sealed, pat dry. Store in a cool, dark spot (like your pantry or a dark cupboard) for at least a few months before cracking it open. 5. It’ll stay preserved if unopened for a year. Once open, refrigerate and munch within a week or so. Use your nose. #Cooking #preserva...