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.
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.
