Basque albacore tuna in olive oil
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Clean the albacore tuna and cut it in slices. If you have a white tuna belly (Ventresca), keep it in a whole piece.
- Boil in brine (water and thick salt), add a bay leaf, and keep boiling until the flesh separates from the bone.
- Remove from brine and let cool.
- Remove skin, bones and coloured black parts from the albacore tuna.
To be packed in glass jars:
- Sterilize the glass jars (lids must be previously removed) to 100 ºC for 10 minutes (jar capacity 0.25l)
- Place the albacore tuna into glass jars and cover with soft olive oil.
- Sterilize the glass jars to 100 ºC for 40 minutes or using pressure to 119 ºC for 30 minutes.
- Wait 4-6 weeks before eating.
- It can be kept for a long time.
Nutritional information (1 portion)
Energy
345.62
kcal
Carbohydrates
0.05
g
Proteins
19.75
g
Lipids
29.61
g
Fiber
0.0
g
Saturates
4.38
g
Monounsaturated fatty acids
21.25
g
Polyunsaturated fatty acids
3.32
g
Cholesterol
35.85
mg
Calcium
33.73
mg
Iron
0.98
mg
Zinc
1.04
mg
Vitamin A
87.6
ug
Vitamin C
0.0
g
Folic acid
14.1
ug
Salt (Sodium)
5476.62
mg
Sugars
0.05
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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