Recipe: Oregon Albacore Conserva

We prepared this when the folks from A Ride in the Country came to visit the farm. Read more about that here.

1 top loin of albacore tuna
sea salt
cracked black pepper
2 cloves garlic, chopped
½ bunch of thyme
3 bay leaves
8 cups olive oil

Step one: catch, kill and clean some beautiful Oregon albacore. Take your loin and make sure there are no scales on the meat. Liberally season the fish with salt and pepper (a bit heavier than usual). Take the thyme and the bay leaves and rub them between your hands to break them up and release the oils. Sprinkle over the fish, along with the garlic. Lightly massage all of it onto the fish and let sit in the refrigerator for 2-4hrs. After the fish is marinated, cover with olive oil and poach on low heat for about about 45min-1hr (it should never bubble or boil). When it is finished it should flake apart like canned tuna and be opaque all the way through. Let the fish cool in the oil, then drain off the oil and flake over any salad of your liking. We did a Niçoise-style salad of beans, potatoes, tomatoes and whatever was looking tasty from the garden.

Photo Credit: Patrick Dougherty


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'Recipe: Oregon Albacore Conserva' has 1 comment

  1. May 29, 2015 @ 1:05 pm LETumEAT / Ben Towill A Ride in the Country | letUMeat

    […] and Brooks. Dinner was off the charts: a summer bounty salad with everything from the garden and albacore tuna conserva; homemade spinach cavatelli with our own lamb ragu. It tasted even better since we were able to […]

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