nice blunt

September and October are the perfect months to prepare our canned bonito for the whole year, it is in season and enjoys its best price, so it is ideal to make canned bonito and eat them during the rest of the year.

Ingredients:

8 jars

Difficulty: easy

Time: 2 hours + rest

1 Albacore tuna, clean skin and bones, fillets (4.5 kg clean loins)

extra virgin olive oil

Salt

new jars

Preparation:

The first thing we have to do is prepare our jars, it is important that they are new or at least that the lids are new. We start by sterilizing the jars, there are many ways to do it but perhaps the cleanest and most comfortable way is to do it in the dishwasher at 70º.

Once this is done we can start preparing the tuna, it is important that it is skinless and boneless, cut the whole loins, remove the ventresca and reserve it for cooking. We cut the loins the same size as the jars, without reaching the thread.

We fill each jar with 1 finger of extra virgin olive oil, we introduce the pieces of bonito from the North and we finish filling them with oil until just where the thread begins, we leave the jars to rest in the fridge for 12 hours.

After some time we have just filled with oil, you will see that the oil will have been repositioned and it is possible that it has decreased in volume.

We close the jars well and place them inside our Allure pressure cooker, it is important to place a clean cloth at the bottom to prevent the jars from hitting the bottom of the pot when boiling and getting covered, fill with water until they exceed a couple of fingers of water of the jars. We close the pot and cook for 45 minutes once the spout comes out, pressure 2 with the heat at 5 (medium-low heat).

Once the time is up, let the jars cool completely in the pot. Once cold, open the pot, fill with water if we see that it has gone down, close and cook for 15 more minutes once the spout comes out, press 2 with the fire at 5. After the time we remove and let cool in the water.

Once cold, we reserve in the pantry or in a cupboard where it is not too hot. The ideal is to store them 3 months before consuming. Once the 3 months have passed, you just have to enjoy this great product in a salad, sandwiches, accompanying a simple tomato or we can also give them away and they will surely thank us.

 Photos and recipe by MJ .