This one is simmered in oil and just put into jars in the fridge. Not for long term storage, but no pressure cooker either. Lasts 7 to 10 days.

Tuna processed in oil

Other recipes bake or boil the tuna then pack it in oil. This recipe from Slow Foods Oregon actually cooks the tuna in oil in a pressure cooker. Shelf life of one year.

Good for about a week or so.

Palamita sott’olio Bonito preserved in oil

This recipe is adapted from Zuppe e Stornelli, a book of the cuisine of Elba Island, part of Tuscany’s archipelago.