Basque albacore tuna in pickled sauce

• 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.

To make the pickling brine:

• Cut the onion into julienne strips and chop the carrot into circles or half-moons.
• Poach in oil, once the vegetables are cooked, add some wine and vinegar and keep boiling for a few minutes. Let cool.

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).
• Remove skin, bones and coloured black parts from the albacore tuna.
• Place the albacore tuna into glass jars and cover with prickling brine.
• 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.