Recipe courtesy of Mario Batali
Total:
30 min
Active:
10 min
Yield:
20 servings

Ingredients

  • 1 cup white wine vinegar
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 bay leaves
  • Black peppercorns
  • 2 quarts water
  • 5 pounds fresh tuna, cut into chunks
  • 1 quart extra-virgin olive oil
  • Freshly baked pane di casa
  • 1 medium red onion, finely chopped

Directions

In a stock pot, combine the vinegar, onion, garlic, bay leaves, peppercorns, add 2 quarts of water and cook over high heat until it is reduced by one-third. Add the tuna, reduce to a simmer, and cook for 45 minutes. Drain the tuna and place in a jar or terra cotta pot. Cover with olive oil and seal. Let sit for 20 to 30 days, refrigerated, then serve this perfectly preserved tuna with fresh bread and chopped red onion.

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