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Home Cured Tuna in Olive Oil

This recipe provides a method for home-curing fresh tuna using salt, followed by preserving it in extra virgin olive oil with garlic and fresh herbs. The process results in flavorful, confit-style tuna perfect for salads, appetizers, or pasta dishes.
Print Recipe
Total Time 4 hours 5 minutes
Course lunch/dinner
Cuisine Japanese
Servings 12 people
Calories 1420 kcal

Equipment

  • 1 Airtight Container For initial salting phase
  • 1 Sharp Knife For trimming and portioning tuna
  • 3 Clean jars with lids Or other suitable storage containers
  • 1 Cutting Board

Ingredients
  

Main

  • 2 1/2 pounds fresh tuna fillets
  • Sea salt
  • 6 cloves garlic smashed
  • 2 to 3 sprigs fresh oregano
  • 2 to 3 sprigs fresh marjoram
  • Extra virgin olive oil to cover

Instructions
 

  • Trim any skin, bones, or dark bloodline from the fresh tuna fillets.
  • Generously coat the tuna fillets all over with sea salt.
  • Place the salted tuna in a non-reactive, airtight container and refrigerate for the required curing time (typically 12-24 hours depending on thickness).
  • After curing, rinse the tuna well under cold running water to remove excess salt.
  • Pat the tuna fillets completely dry using paper towels.
  • Cut the tuna into desired portions or chunks.
  • Sterilize and clean jars or storage containers.
  • Pack the tuna chunks tightly into the clean jars, adding smashed garlic cloves and fresh oregano and marjoram sprigs between the pieces.
  • Carefully pour extra virgin olive oil over the tuna and aromatics, ensuring all the tuna is completely submerged in the oil.
  • Seal the jars tightly and store in the refrigerator.

Notes

Ensure you use the freshest, highest-quality tuna available; sushi-grade is ideal if possible. The initial salting step draws out moisture and begins the curing process. Be sure to rinse the tuna thoroughly after salting and pat it completely dry before placing it in jars to prevent spoilage. The extra virgin olive oil acts as the primary preservative, so it's crucial that the tuna is fully submerged to prevent oxidation and bacterial growth. Store the finished tuna in the refrigerator.